Home » Recent Posts » Recipes » Sausage Strata with Spinach and Swiss Cheese | Healthy Brunch Recipe with Eggs!
Last Updated . Published By Abbey Sharp 36 Comments
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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.
This Sausage Strata with Spinach and Swiss Cheese has a perfect balance of protein from eggs and high fibre carbs to make brunch entertaining easy and healthy!
Baby it’s cold outside.
And yes, I’m human so that means I often don’t want to leave the house in the cold to get groceries (if it doesn’t fit in my arms on the way home from another errand,it’s probably not happening.) So that’s why I am kinda obsessed with these super easy whatever-you-have-in-the-fridge recipes for easy and fast meals. Strata is no exception.
Sausage Strata FTW!
Strata is a traditional brunch dish made with a combination of baked eggs and day old bread. It’s always been something I make when I’m in a super pinch and need to get something on the table STAT and trust me, no body ever minds.
This Sausage Strata with Spinach and Swiss Cheese is made a bit moredinner friendly by throwing in some extra savoury vegetables and hearty turkey sausage.
Sausage strata is like if holiday stuffingand quichehad a love child and named it something sassy. Sta-ta. Cha, cha, cha. It sounds like a dance move so Ijust like saying it. (I know you’re saying it in your head a lot too).
So this sausage stata recipe can easily be mucked about with to add in whatever your favourite ingredients may be. If you’re having guests over, this dish can easily be made ahead and simply rewarmed covered in tin foil at 300 F for 15 minutes. It’s easy, light, and protein packed- perfect for keeping us warm during these blue winter times.
What are your favourite strata add ins?
Have you tried this sausage strata?
Leave me a comment below with your thoughts and suggestions!
Sausage Strata with Spinach and Swiss Cheese
This Sausage Strata with Spinach and Swiss Cheese has a perfect balance of protein from eggs and high fibre carbs to make brunch entertaining easy and healthy!
5 from 5 votes
Print Pin Rate
Course: Main Course
Prep Time: 1 hour hour 10 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 12 people
Calories: 420kcal
Author: Abbey Sharp
Ingredients
- 1 Tbsp olive oil divided
- 1 lb turkey sausage casing removed
- 1 onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1 tsp dried savory
- 4 cloves garlic minced
- 5 cups baby spinach
- Pinch each of salt pepper and nutmeg
- 8 large eggs
- 1 3/4 cups 1% or 2% milk
- 3 tbsp Dijon mustard
- Pinch each of salt and pepper
- 6 cups old whole grain bread cut into cubes
- 1 cup Swiss cheese grated
- 1/4 cup parmigiano reggiano cheese finely grated
Instructions
Lightly grease a 9x13 inch casserole or gratin dish.
Add a teaspoon of oil to a large nonstick skillet over medium high heat, and add in the sausage. Saute until the meat browns and is broken into small bite-size pieces, about 7-8 minutes. Remove the sausage to a bowl and set aside.
Return the pan to the stovetop and add in the additional 2 teaspoons of oil. Add in the onions and cook on a medium low heat until golden brown, about 30 minutes.
Add in the mushrooms and savory, and sauté until the mushrooms begin to brown, about 5 minutes. Then stir in the garlic, and stir for 1 minute before adding the spinach and the cooked sausage. Saute until the spinach begins to wilt. Season with salt, pepper and nutmeg and set aside.
In another bowl, mix together the eggs, milk, mustard and a pinch each of salt and pepper.
Arrange half of the bread into a casserole dish, then add in half of sausage mixture, half of the eggs and half of the Swiss cheese. Repeat with the bread, sausage, eggs and cheese again. Finish with the parmigiano reggiano. Cover and refrigerate for 1 hour or up to overnight.
Preheat oven to 350 F.
Bake uncovered for 40 min or until golden brown. Enjoy warm.
Nutrition
Calories: 420kcal
Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!
Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
About Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
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Reader Interactions
36 Comments
Michelle says
Oh this looks so good. I pinned it and cannot wait to try it!
reply to this comment
Abbey Sharp says
Amazing 🙂 . Enjoy lovely
reply to this comment
GiGi Eats says
YOU always have me drooling. ALWAYS! Now I really want some sausage. Ha Ha Ha! Anddddd that came out – RIGHT!
reply to this comment
Abbey Sharp says
hahah love it!
reply to this comment
Liz says
I love when there are healthier options at brunch! This looks delicious, Abbey!reply to this comment
Abbey Sharp says
Totally agree! Thanks Liz
reply to this comment
Katie says
I have a big gorgeous loaf of whole grain brain that I need to use up and this looks perfect! Love the mushrooms in there.reply to this comment
Abbey Sharp says
yesss you need to use it up!
reply to this comment
Mikki says
This looks so good. I actually grew up on something like this. Brings back great memories of my grandfather in the kitchen.
reply to this comment
Abbey Sharp says
aw i love memories with food
reply to this comment
Chrissy says
I love these type of egg recipes. They are so versatile and healthy. And easy and fast. Can’t forget easy and fast.
reply to this comment
Abbey Sharp says
totally!
reply to this comment
Carmy says
I am alllll about a healthy brunch! Great recipe!reply to this comment
Abbey Sharp says
thanks hun!
reply to this comment
Kristin says
I’ve never tried a strata, but this looks amazing and I have some bread that I need to use up and this would be perfect!
reply to this comment
Abbey Sharp says
exactly! i have a baguette right now!
reply to this comment
this sounds like a wonderful brunch idea..i make frittata often but didnt think of strata. love it.
reply to this comment
Abbey Sharp says
yes!! enjoy!
reply to this comment
Sarah says
My husband would love this and it looks so savory and packed with flavor. I may have to whip this up for him and my dad next weekend when we’re up at my parents.
reply to this comment
Abbey Sharp says
oh yes! men love this!
reply to this comment
I love egg bakes and I do a vegetarian version. It’s so easy to add in what ever veggies you have on hand
reply to this comment
Abbey Sharp says
exactly! its a staple in my home
reply to this comment
I know my husband would LOVE this recipe so I’ll definitely be bookmarking it! Gorgeous photos as always, Abbey!
reply to this comment
Abbey Sharp says
aw thanks Liz
reply to this comment
This looks like the perfect party brunch food!
reply to this comment
Abbey Sharp says
yes it is!
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ACKTIVE LIFE says
OMG this looks so so so GOOD and the perfect comforting brunch for a cold winter day! I agree with Gigi that this probably makes your kitchen smell DELISH!
reply to this comment
Abbey Sharp says
totally!
reply to this comment
GiGi Eats says
DELICIOUS!!! Sounds like a flavor explosion and I bet your kitchen smells utterly phenomenal when this is baking!
reply to this comment
Abbey Sharp says
ohhhh ya girl
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