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Spinach, Sausage, and Tomato Strata

spinach sausage tomato strata recipe

I want to love eggs. I get jealous when I see someone with a runny cracked egg on their plate. I wish that I was one of those people that could eat eggs any way, any time. They look really good to me, and eggs are one of my favorite things to cook. Poaching eggs is my idea of fun. It isn’t that I don’t like the way that eggs taste, it is more of a texture thing. (Believe it or not, I am actually a pretty picky eater. I don’t really love foods that I can’t chew or have some sort of crunch.) But when I put enough texture into eggs, I love them.

Case and point – strata. AKA savory bread pudding. I love a quiche or a strata because there is enough going on that there are lots of different textures and bites. This is one is great for breakfast, brunch, lunch, or dinner. You can use the recipe as a base and add anything you like. I like bacon and caramelized onion with spinach a lot too. This is really simple to make and bakes up puffy and gorgeous. I love how colorful this one is.

Tip – Make sure you really have enough fat in the pan for the eggs to release easily. Make sure you brush with melted butter or olive oil before adding the eggs. There is nothing worse than trying to get caked on eggs off of a cast iron pan.

spinach sausage tomato strata recipe

spinach sausage tomato strata recipe

2 Tablespoons olive oil
1 package apple maple chicken sausage, cut into 1/4 inch pieces
1 onion, chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
3 cups spinach
8 eggs
1/2 cup half-and-half
Salt and pepper
1/2 baguette, cut into cubes
Cherry tomatoes, halved
1 1/2 cups shredded cheddar cheese
Parsley and chives, finely chopped

Spinach Sausage and Tomato Strata recipe

Heat a large cast iron skillet over medium heat. Add olive oil and sausage. Cook until browned.

Spinach Sausage and Tomato Strata recipe

Add onions and cook until they begin to soften.

Spinach Sausage and Tomato Strata recipe

Add mushrooms and continue to cook for about 5 minutes longer, or until the onions are brown. Add garlic.

Spinach Sausage and Tomato Strata recipe

Add the spinach a little at a time.

Spinach Sausage and Tomato Strata recipe

It will begin to wilt. Season with salt and pepper.

Spinach Sausage and Tomato Strata recipe

Whisk eggs, half-and-half, salt and pepper in a bowl.

Spinach Sausage and Tomato Strata recipe

Add the bread cubes to the pan.

Spinach Sausage and Tomato Strata recipe

Top with the halved tomatoes and cheese.

Spinach Sausage and Tomato Strata recipe

Pour the egg mixture over. Press down with a spoon so the bread soaks up some of the egg.

Spinach Sausage and Tomato Strata recipe

Bake in a preheated 350 degree oven for 30 to 40 minutes. The eggs will be puffed and golden brown. Sprinkle with chopped parsley and chive. Serve directly from the pan.

Spinach Sausage and Tomato Strata recipe

Print

Spinach, Sausage, and Tomato Strata


Ingredients

  • 2 Tablespoons olive oil
  • 1 package apple maple chicken sausage, cut into 1/4 inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 3 cups spinach
  • 8 eggs
  • 1/2 cup half-and-half
  • Salt and pepper
  • 1/2 baguette, cut into cubes
  • Cherry tomatoes, halved
  • 1 1/2 cups shredded sharp cheddar cheese
  • Parsley and chives, finely chopped

Instructions

  1. Heat a large cast iron skillet over medium heat. Add olive oil and sausage. Cook until browned. Add the onions and cook until the onions soften and are translucent. Add mushrooms and continue to cook for about 5 minutes longer, or until the onions are brown. Add garlic. Add the spinach a little at a time. It will begin to wilt. Season with salt and pepper.
  2. Whisk eggs, half-and-half, salt and pepper in a bowl.
  3. Add the bread cubes to the pan. Top with the halved tomatoes and cheese.
  4. Pour the egg mixture over. Press down with a spoon so the bread soaks up some of the egg.
  5. Bake in a preheated 350 degree oven for 30 to 40 minutes. The eggs will be puffed and golden brown. Sprinkle with chopped parsley and chive. Serve directly from the pan.

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  1. Angelica

    February 17th, 2015 at 11:57 am

    Yum! I do love a good strata, this looks delish!

  2. bakedbree

    February 17th, 2015 at 12:12 pm

    Thanks Angelica! It was good, and super easy.

  3. Rachel Cooks

    February 17th, 2015 at 9:43 pm

    Egg stratas are one of my many weaknesses. This one looks amazing – love all the vegetables.

  4. bakedbree

    February 22nd, 2015 at 11:32 am

    Thank you Rachel!

  5. Gina

    February 18th, 2015 at 12:49 am

    Haha, I have egg texture issues, too! Fried egg whites especially, which can either be crisp and “plasticky” if cooked too hot/long or (worse) be slimy and gelatinous if underdone. (Shudder.)

    *Ahem!* I do enjoy (and sometimes even crave) a poached or soft-boiled egg with a slice of buttered whole-grain (Ezekiel’s, say) toast. Done right, that’s a lovely mix of textures and flavors.

    Your strata sounds wonderful, Bree. My go-to egg dish, a frittata, is less ambitious, but maybe you would enjoy it. Briefly: saute par-cooked potato cubes and onions (something like cooking hash browns); pour beaten eggs over, lifting at the sides to let the egg mass flow underneath; when nearly done, top with smoked salmon bits, goat cheese and halved grape tomatoes. Pop in the oven to finish or just cover the pan with a lid for a few minutes (which I find works just as well) until the cheese melts and the tomatoes soften. Adjust toppings to taste, of course.

    TLDR; eggs are tricky, strata is yummy, fritatta is tasty too!

  6. bakedbree

    February 22nd, 2015 at 11:32 am

    I am glad that I’m not alone! I love a frittata. If there is enough “stuff” in it, I’m okay.

  7. Christina

    February 19th, 2015 at 9:23 am

    I’ve never had this before! This looks absolutely fantastic. pinning!

  8. bakedbree

    February 22nd, 2015 at 11:30 am

    Thanks for the pin!

  9. Linda

    February 20th, 2015 at 2:42 am

    This strata looks awesome. Don’t like crispy eggs, so may look to top with the silky texture of perfectly cooked poached eggs – the creamy eggs is the secret.

  10. bakedbree

    February 22nd, 2015 at 11:29 am

    Sounds delicious!

  11. Carrie

    March 16th, 2015 at 8:39 am

    Yum! This looks fantastic. And I love a one skillet meal!

  12. bakedbree

    March 18th, 2015 at 6:24 pm

    Thanks Carrie! Love a one skillet meal. Less dishes!

  13. Carol

    March 26th, 2015 at 4:01 pm

    Tried this, love it! I made slight modifications…next time I would not precook the diced celery and red onion. I could not taste the celery, and over cooking made the red onion ugly gray! But it was still delicious, I pan fried the bread cubes in rendered bacon fat, and used a blend of freeze dried french herbs, sold at my local supermarket, for seasoning! Also, included diced red pepper, and left out mushrooms and spinach, had neither on hand, and I am allergic to mushrooms anyhow. The bread along the edges did not soak much egg so I had a nice crunchy crust too. I’ll be doing this again! This is my fave Baked Bree post 🙂

  14. Lauren

    November 13th, 2015 at 2:56 pm

    Hi! Quick question, I am looking for a Thanksgiving morning dish that I can prepare ahead of time and just heat up in the morning. Do you think I could cook this the night before and then reheat it in the oven the next morning? Would love your thoughts!

  15. bakedbree

    November 15th, 2015 at 9:15 pm

    Aboslutely! Or assemble and bake in the morning. It’s essentially a savory bread pudding, the longer it sits in the custard, the better.

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