Win at brunch with this easy recipe for a savory, crowd-pleasing dish you can make ahead and make your own with versatile ingredients!
I love it when someone invites me to brunch. There’s something special about meeting friends midmorning to share indulgent food, beverages, and conversation. My only concern is when the invitation includes a potluck element. I mean, I’m a natural morning person, but the idea of getting up super early on a Sunday to handcraft a unique dish that I can then transport to the event makes me lean toward a “no” RSVP.
Enter this recipe for spinach, sausage, and tomato strata, tailor-made for make-ahead occasions. The bread needs time to absorb the egg-and-dairy custard—so chilling the assembled strata for several hours or overnight before baking actually makes it better! That built-in rest period delivers a more uniform, custardy interior and a beautifully puffed, golden top. I can do all the prep work—cooking the sausage, sautéing the vegetables, cubing the bread, whisking the eggs, assembling everything—the day before. Then, on the morning of the event, I just have to pop it in the oven while I get myself prettied up for the party.
Plus, you can tailor this dish to suit your preferences or accommodate whatever you’ve got on hand. Use up stale bread instead of buying fresh, swap in pork or turkey sausage, experiment with different cheeses, or toss in the veggies lingering in your crisper. You’ll be a brunch hero when you show up with this amazing dish in hand!
Strata, quiche, frittata, omelet: what’s the difference?
Strata: A baked egg-and-dairy casserole that always includes bread, usually cubes or slices layered with cheese, vegetables, and meat. The bread soaks up the custard as it rests, giving strata a texture similar to savory bread pudding with a crisp, golden top and custardy center.
Quiche: A baked custard made with eggs and a relatively high proportion of milk or cream, poured into a pastry crust and baked until softly set. The crust provides structure and a crisp, flaky contrast to the smooth, sliceable custard, which often includes cheese, vegetables, and/or meat. Example: Quiche Lorraine
Frittata: A crustless egg dish, typically cooked partially on the stovetop and finished in the oven, where fillings are mixed directly into the eggs. Frittatas usually have less dairy than quiche, so the texture is firmer and more omelet-like while still tender. Example: Cheesy Baked Frittata With Spinach, Potato, And Pepper
Omelet: A quick, stovetop-only egg dish where beaten eggs are cooked in a skillet and folded around fillings such as cheese, vegetables, or ham. Unlike strata, quiche, or frittata, an omelet is cooked and served as an individual portion, with a soft interior and little to no dairy added to the base. Example: Ham And Cheese Omelet
How do I store leftovers?
Let your strata cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze this dish for up to 3 months, but expect the bread to soften considerably. Wrap individual portions or the entire dish tightly in plastic wrap, then place it inside an airtight, freezer-safe container. For best results, thaw overnight in the fridge. Reheat portions in the microwave on medium power until hot throughout, or in a 300–325°F oven or toaster oven for 10–20 minutes, loosely covered with foil. If you’ve frozen an entire strata, you can reheat it directly from the freezer. Cover it with foil and bake at 325°F until heated through, which typically takes 30-40 minutes. Remove the foil for the final few minutes to refresh the top.
Serving suggestions
Serve your spinach, sausage, and tomato strata alongside other breakfast and brunch faves. It’s the perfect complement to a crowd-pleasing Tater Tot Casserole and Blueberry French Toast Casserole. Or pair it with Beef Bacon, Pumpkin Cream Cheese Bread, and a Copycat Starbucks Vanilla Spice Latte for an indulgent weekend feast.
Spinach, Sausage, And Tomato Strata
Ingredients
- 2 tablespoons olive oil
- 1 package apple-maple chicken sausage (7 ounces) or any sausage, cut into 1/4-inch pieces
- 1 onion chopped
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 3 cups spinach loosely packed
- Salt and pepper to taste
- 8 eggs
- 1/2 cup half-and-half
- 4 cups dense bread cubes about 1/2 a baguette
- Cherry tomatoes halved
- 1 1/2 cups sharp cheddar cheese shredded
- Parsley and chives finely chopped
Instructions
- Preheat oven to 350°F.
- Heat the olive oil in a large, ovenproof cast-iron skillet over medium heat. Add the sausage. Cook and stir for about 8-10 minutes, until browned and cooked through.
- Add the onions to the skillet. Cook, stirring occasionally, for about 5-7 minutes, until they soften and start to turn golden.
- Add the mushrooms and continue to cook for about 5 minutes longer, until they release their juices and most of the moisture evaporates. Add the garlic and cook until fragrant, about 1 minute more.
- Add the spinach a little at a time while stirring.
- As the spinach begins to wilt, season to taste with salt and pepper.
- In a mixing bowl, whisk together the eggs and half-and-half. Season lightly with salt and pepper if needed.
- Remove skillet from heat. Add the bread cubes and toss lightly to combine.
- Scatter the tomatoes and cheese over the top.
- Pour the egg custard overtop. Press gently with a spoon to submerge the bread. Note: If making ahead, let this cool to room temperature then refrigerate it, tightly covered, overnight. Proceed with the next step the following morning, after letting the dish come to room temperature on the counter for 30 minutes.
- Transfer the skillet to the preheated oven and bake for 40-50 minutes, until the center is set, the top is puffed and lightly golden, and a knife inserted in the center comes out clean.
- Remove from oven and let the strata stand for 5-10 minutes.
- Sprinkle with chopped parsley and chives. Serve directly from the pan.
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