Description
Italian Breakfast Strata is a savory, make-ahead breakfast casserole layered with sausage, spinach, and melty Fontina cheese. Perfect for holiday brunches or weekend mornings, this easy overnight dish bakes up golden and flavorful. Prep it the night before and enjoy a warm, hearty meal that’s sure to please a crowd. Try it for your next brunch!
Ingredients
1 large loaf Italian or French bread, cubed (left out overnight to stale)
1 tbsp olive oil, plus more for greasing
12 oz Italian sausage, casings removed
1 yellow onion, diced
½ tsp ground black pepper
¼ tsp dried oregano
¼ tsp dried thyme
⅛ tsp dried rosemary
Pinch of cayenne pepper
1 lb baby spinach
12 large eggs
2 tsp kosher salt
4 cups milk
8 oz Fontina or Fontal cheese, shredded
Instructions
Cut bread into cubes and leave uncovered overnight to stale.
Heat olive oil in a skillet over medium-high heat. Cook sausage, breaking into chunks, until lightly browned.
Stir in onions, spices, and herbs. Cook until onions are soft and translucent. Transfer to a bowl.
Add 1 tbsp sausage fat to the skillet. Wilt spinach until bright green. Drain, squeeze out water, and chop.
In a large bowl, whisk eggs and salt. Stir in milk.
Grease a 9×13-inch dish with olive oil. Layer half of the bread, then 60% of sausage, 60% of spinach, and half of cheese.
Add another bread layer, remaining sausage and spinach. Pour egg mixture evenly and top with remaining cheese.
Cover and refrigerate overnight.
Bake at 350°F (180°C) for about 1 hour 15 minutes, or until the center reaches 150°F.
Rest 10–15 minutes before serving.
Notes
Use day-old bread for best results. You can swap spinach for baby kale or use mozzarella instead of Fontina. Letting the strata rest overnight helps the custard absorb fully, but a 30-minute soak will work in a pinch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 472
- Sugar: 8g
- Carbohydrates: 14g
- Protein: 30g