Italian Sausage Breakfast Strata with Spinach, Mushrooms, and Tomatoes Recipe
This hearty Breakfast Strata combines savory Italian sausage, fresh vegetables, and melted Fontina cheese in a custardy egg and milk mixture soaked into cubed bread. Baked until golden and bubbly, it’s a perfect make-ahead dish for breakfast or brunch that delivers comforting, rich flavors with a fresh basil garnish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Meat & Dairy
- 1 tbsp. butter
- 1 lb. ground Italian sausage
- 10 large eggs
- 2 c. whole milk
- 1 1/2 c. shredded Fontina cheese, divided
Vegetables
- 1 c. frozen spinach, defrosted, drained, and chopped
- 1 c. sliced baby Bella mushrooms
- 1 c. halved grape tomatoes
- 1/4 c. torn basil, for garnish
Other
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 c. cubed bread
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease a 9″ x 13″ baking dish with butter to prevent sticking and ensure easy cleanup.
- Cook the Sausage: In a large skillet over medium-high heat, add the ground Italian sausage. Cook it while breaking up large pieces with a spoon until golden brown and cooked through, about 7 minutes. Remove from heat and let cool slightly.
- Mix Custard and Ingredients: In a large bowl, whisk together the eggs and whole milk. Season with kosher salt and freshly ground black pepper to taste. Gently fold in the cubed bread, 1 cup of shredded Fontina cheese, defrosted and drained spinach, sliced mushrooms, halved grape tomatoes, and the cooked sausage until evenly combined.
- Assemble the Strata: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of Fontina cheese evenly over the top to create a melty, golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the cheese is golden brown and the strata is set with no liquid remaining. The top should be bubbly and lightly browned.
- Garnish and Serve: Remove the strata from the oven and sprinkle torn fresh basil leaves over the top before serving. Let it cool slightly for easier slicing and enjoy your delicious breakfast strata!
Notes
- Use day-old or slightly stale bread for best absorption and texture.
- You can substitute Italian sausage with mild or spicy according to taste preference.
- Make sure to drain the spinach well to prevent excess moisture in the strata.
- This dish can be prepared the night before and baked in the morning for convenience.
- Feel free to swap Fontina with other melty cheeses like Gruyere or mozzarella.
Keywords: Breakfast strata, baked strata, Italian sausage breakfast, egg and bread casserole, Fontina cheese strata, spinach strata, mushroom and tomato breakfast bake
