Italian Sausage, Gouda and Spinach Strata

• Meat

  • 4 Italian hot sausages

• Produce

  • 1 lb Spinach, fresh

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1 Pepper, ground
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 6 slices Sourdough bread or 4 sourdough sandwich rolls

• Dairy

  • 4 tbsp Butter
  • 1/2 lb Gouda cheese
  • 1 1/2 cups Milk or half and half

Found on keviniscooking.com

Description

Directions

• In a skillet brown sausage and break up any lumps, drain and set aside.
• You can either layer this recipe (directions folloor mix the chopped bread, cooked sausage, spinach and cheese all up in a bowl and then add to buttered pan. This cuts out the layering and extra butter.
• Coat a 9”x9” baking dish with some butter and with the remaining 3 tablespoons of butter spread it over the bread slices. Place 3 slices butter side up in baking dish, squeeze to fit.
• Layer half the spinach, then cheese, then sausage over bread. Place remaining bread slices on top, butter side down this time and top with the remaining spinach, cheese and sausage.
• In a mixing bowl whisk the eggs, milk, and spices until blended. Pour this mixture over the layered strata pan slowly to absorb completely OR add and mix with chopped bread, cooked sausage, spinach and cheese in a bowl.
• Cover the pan with foil and place in the refrigerator overnight.
• Preheat the oven to 350˚Bake the strata uncovered for 1 hour or until it has risen and is a golden brown. Let cool enough to slice and enjoy.

Nutrition