Description
This Italian Breakfast Strata combines crusty Italian bread, savory sausage, spinach, and melted Fontina in a creamy egg custard. It’s an easy, make-ahead breakfast casserole that bakes up golden and satisfying every time.
Ingredients
Scale
- 1 large loaf Italian or French bread
- 1 tablespoon olive oil, plus more for greasing the baking dish
- 12 ounces Italian sausage, casings removed
- 1 yellow onion, diced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 1 pinch cayenne pepper
- 1 pound baby spinach
- 12 large eggs
- 2 teaspoons kosher salt
- 4 cups milk
- 8 ounces Fontina or Fontal cheese, shredded
Instructions
- Prepare the Bread:
Cut the loaf into 1-inch cubes and spread them out on a baking sheet. Toast in a 350°F (175°C) oven for about 10 minutes, or until lightly crisp and dry. Set aside to cool. - Cook the Sausage and Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through (about 5 minutes). Remove sausage with a slotted spoon and set aside. - Sauté the Onion and Spinach:
In the same skillet, add the diced onion and cook until softened, about 3–4 minutes. Stir in the black pepper, oregano, thyme, rosemary, and cayenne. Add the baby spinach and cook until wilted, about 2 minutes. Remove from heat and stir the sausage back in. - Assemble the Strata:
Lightly grease a 9×13-inch baking dish with olive oil. Spread half the bread cubes in the dish, followed by half the sausage-spinach mixture and half the shredded cheese. Repeat the layers once more. - Mix the Egg Custard:
In a large bowl, whisk together the eggs, salt, and milk until smooth and well combined. Pour the mixture evenly over the layered ingredients, pressing down gently to help the bread absorb the liquid. - Chill Overnight:
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld and the bread to soak thoroughly. - Bake the Strata:
Remove the dish from the fridge 30 minutes before baking. Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes, or until puffed, golden brown, and set in the center. - Serve:
Let cool slightly before slicing. Drizzle with olive oil if desired and serve warm with a side salad or fresh fruit.
Notes
Active time: 25 minutes
Passive time: 8 hours (overnight chill)
For a more rustic flavor, use day-old bread—it soaks up the custard beautifully.
If you prefer, you can use part milk and part half-and-half for extra richness.
Leftovers reheat beautifully in the oven or microwave for easy weekday breakfasts.