Easy Gluten Free Sausage and Spinach Strata Recipe
Thanksgiving is right around the corner and I am sure if you are the one hosting the yearly feast, you have started to think about turkey, and side dishes, and desserts. You may even be like me and have already made a shopping list and game plan. Dinner is going to be under control!
But what about breakfast on Thanksgiving morning? Again, if you are like me, you are usually too focused on dinner to think about anything else.
Thanksgiving morning I am making stuffing, peeling potatoes, snapping green beans. Who has time to cook breakfast?
And that can be a problem, especially when dinner isn’t served until afternoon or early evening. You can wind up with starving family members who are so famished they gorge themselves on appetizers and then end up full when it comes time to sit down at the dinner you spent so much time and energy creating.
This year I am going to be smart when it comes to Thanksgiving breakfast! I’m making this Easy Gluten Free Sausage and Spinach Strata recipe the night before – when I am already in the kitchen baking pies and such.
A strata is basically a layered casserole which mainly consists of eggs, bread, and cheese. You prepare it the night before, it sits in the fridge overnight and gets baked off in the morning. You can even bake it ahead and then simply warm it up if you are short on oven space.
This recipe is simple, delicious and feeds a crowd – perfect if you have house guests.
Breakfast really is the most important meal of the day, even on Thanksgiving!
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 pound mild Italian or country sausage crumbled
- 1 (10 ounce) box frozen spinach, thawed
- Kosher salt
- Freshly ground black pepper
- 8 slices gluten free bread cut into cubes
- 2 cups shredded cheddar cheese or dairy free cheese alternative
- 12 cage free pastured eggs
- 2 cups milk or dairy free milk of choice
- 1 teaspoon dry mustard powder
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the sausage and cook through until no longer pink, about 5 more minutes. Drain off any fat from the pan. Squeeze the spinach dry and add to the pan with the onions and sausage, add a big pinch of salt and pepper and cook for 2 minutes. Remove from heat.
Layer the bread cubes on the bottom of a 9 by 12 inch (or similar sized) baking dish. Add the sausage and spinach mixture then top with the cheese.
In a mixing bowl, whisk the eggs with the milk, 1 teaspoon salt, ½ teaspoon pepper, and the mustard powder. Pour the egg mixture into the baking dish. Cover and refrigerate for about 8 hours or overnight.
Preheat oven to 350 degrees. Remove the strata from the refrigerator and let sit at room temperature while the oven preheats. Bake the strata for 50 – 60 minutes or until everything is set. Let cool a few minutes and serve.
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