Italian Sausage & Gouda Spinach Strata

After a long week, nothing sounds better than a comforting and flavorful brunch on a lazy weekend morning. And let me tell you, this Italian Sausage & Gouda Spinach Strata has become an absolute staple in our household for just that reason. The first time I made it, the aroma alone filled the kitchen with warm, savory notes that had everyone eagerly anticipating breakfast. The combination of the spicy Italian sausage, the creamy Gouda, and the earthy spinach baked into a fluffy egg and bread base is simply divine. Even my picky eaters devoured it, and my husband declared it a “brunch masterpiece.” It’s become our go-to for holiday mornings, potlucks, or just because we deserve a little something special. Seriously, if you’re looking for a recipe that’s both impressive and incredibly easy to throw together, look no further. This strata is a guaranteed crowd-pleaser that will leave everyone asking for seconds – and the recipe!

Ingredients

This Italian Sausage & Gouda Spinach Strata is all about layering delicious flavors and textures. Here’s what you’ll need to create this breakfast sensation:

• Italian Sausage: 1 pound, removed from casings. Choose your favorite – sweet, mild, or hot Italian sausage will work beautifully, depending on your spice preference. Removing the casings allows for even browning and distribution throughout the strata.
• Loaf of Crusty Bread: 1 pound, such as French bread or sourdough, cut into 1-inch cubes. Stale bread works best as it absorbs the egg mixture without becoming soggy, creating the perfect strata texture.
• Fresh Spinach: 10 ounces, roughly chopped. Fresh spinach adds a vibrant color and earthy flavor to the strata. Roughly chopping it ensures it distributes evenly and cooks down nicely.
• Gouda Cheese: 8 ounces, shredded. Gouda’s nutty and slightly sweet flavor melts beautifully and complements the Italian sausage and spinach perfectly. Shredding it ensures even melting and distribution.
• Eggs: 8 large. Eggs are the binding agent for the strata, creating a rich and custard-like texture. Large eggs provide the right volume and richness.
• Milk: 2 cups. Milk adds moisture and creaminess to the egg mixture, helping to create a soft and tender strata. Whole milk will provide the richest flavor, but 2% or even skim milk can be used.
• Heavy Cream: 1 cup. Heavy cream enhances the richness and luxuriousness of the strata, adding a velvety texture. For a slightly lighter version, you can substitute with half-and-half.
• Yellow Onion: 1 medium, diced. Onion provides a savory base flavor and aromatic depth to the strata. Dicing ensures it cooks evenly and blends seamlessly into the dish.
• Garlic: 2 cloves, minced. Garlic adds a pungent and savory note that enhances the flavors of the sausage and spinach. Mincing it releases its flavor effectively.
• Dried Oregano: 1 teaspoon. Oregano brings a classic Italian herb flavor that complements the sausage and other ingredients. Dried oregano is convenient and readily available.
• Red Pepper Flakes: ½ teaspoon (optional). For a touch of heat, red pepper flakes add a subtle kick that balances the richness of the strata. Adjust the amount to your spice preference.
• Salt: 1 teaspoon, or to taste. Salt enhances all the flavors in the strata and is crucial for seasoning the egg mixture and the overall dish.
• Black Pepper: ½ teaspoon, or to taste. Black pepper adds a subtle spice and depth of flavor, complementing the other seasonings.
• Olive Oil: 2 tablespoons. Olive oil is used for sautéing the sausage, onion, and garlic, adding flavor and preventing sticking.

Instructions

Creating this Italian Sausage & Gouda Spinach Strata is easier than you might think! Follow these step-by-step instructions for a foolproof and delicious brunch dish:

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Preheating the oven ensures even cooking, and greasing the dish prevents the strata from sticking and makes serving easier.
2. Cook the Italian Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through. This step renders the fat from the sausage and develops its flavor. Ensure the sausage is fully cooked for food safety.
3. Sauté Onion and Garlic: Add the diced onion to the skillet with the sausage and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Sautéing the onion and garlic softens them and mellows their raw bite, creating a flavorful base for the strata. Cooking the garlic until fragrant prevents it from becoming bitter.
4. Wilt the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to ensure even cooking. Spinach wilts quickly when heated, reducing in volume significantly. Wilting it beforehand removes excess moisture and ensures it integrates nicely into the strata.
5. Season the Sausage Mixture: Stir in the dried oregano, red pepper flakes (if using), salt, and black pepper into the sausage and spinach mixture. Cook for another minute to allow the flavors to meld. Seasoning at this stage ensures the flavors are well distributed throughout the strata.
6. Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, and heavy cream until well combined and slightly frothy. Whisking incorporates air into the eggs, resulting in a lighter and fluffier strata. Ensure the mixture is homogenous for even cooking.
7. Assemble the Strata: Arrange half of the cubed bread in the prepared baking dish in a single layer. Top with half of the sausage and spinach mixture, then sprinkle with half of the shredded Gouda cheese. Repeat layers with the remaining bread, sausage mixture, and Gouda cheese. Layering ensures even distribution of all the components and creates visual appeal in the finished dish.
8. Pour Egg Mixture Over Strata: Slowly and evenly pour the egg mixture over the layered bread, sausage, spinach, and cheese. Gently press down on the bread with a spatula to ensure it is submerged in the egg mixture. This allows the bread to soak up the egg mixture and create the signature strata texture.
9. Bake the Strata: Bake in the preheated oven for 40-45 minutes, or until the strata is golden brown and set, and a knife inserted into the center comes out clean. The baking time may vary slightly depending on your oven. The strata is done when the eggs are cooked through and the top is nicely browned and bubbly.
10. Rest Before Serving: Let the strata rest for 10-15 minutes before slicing and serving. This allows the strata to set further, making it easier to slice and serve, and also allows the flavors to meld together even more.

Nutrition Facts

This Italian Sausage & Gouda Spinach Strata provides a hearty and satisfying meal. Here are the approximate nutrition facts per serving (based on 8 servings):

• Servings: 8
• Calories: Approximately 450-550 kcal
• Fat: 30-35g

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes.

Preparation Time

This recipe is perfect for both make-ahead convenience and relatively quick preparation on the day you plan to serve it.

• Prep Time: 30 minutes (includes chopping vegetables, cooking sausage, and assembling strata)
• Cook Time: 40-45 minutes (baking time in the oven)
• Total Time: Approximately 1 hour 10-1 hour 15 minutes

Make-Ahead Tip: You can assemble the strata completely the night before, cover it tightly with plastic wrap, and refrigerate it. In the morning, simply bake it as directed, adding about 10-15 minutes to the baking time if baking straight from the refrigerator. This makes it ideal for brunch gatherings or holiday mornings when you want to get ahead.

How to Serve

This Italian Sausage & Gouda Spinach Strata is incredibly versatile and can be served for breakfast, brunch, lunch, or even a light dinner. Here are some delicious serving suggestions:

• Classic Brunch: Serve warm slices of strata as the main course for a delightful brunch. Pair it with:
  • Fresh Fruit Salad: A light and refreshing fruit salad with berries, melon, and grapes complements the richness of the strata.
  • Yogurt Parfaits: Offer yogurt parfaits with granola and berries for a lighter side.
  • Orange Juice or Mimosas: Classic brunch beverages that pair perfectly.
  • Coffee or Tea: Warm beverages to complete the brunch experience.
• Hearty Lunch: Serve a generous slice of strata for a satisfying and flavorful lunch. Consider serving it with:
  • Side Salad: A simple green salad with a vinaigrette dressing provides a light and refreshing contrast.
  • Tomato Soup: A warm bowl of tomato soup is a comforting and classic pairing.
  • Crusty Bread: Serve with extra crusty bread for soaking up any delicious egg mixture.
• Light Dinner: For a lighter dinner option, serve a smaller portion of strata with:
  • Roasted Vegetables: Roasted asparagus, broccoli, or bell peppers add nutrients and flavor.
  • Green Salad with Lemon Vinaigrette: A bright and zesty salad to balance the richness of the strata.
• Potluck or Gathering: Strata is perfect for potlucks and gatherings as it travels well and can be served at room temperature or reheated. Simply slice and arrange on a platter.

Additional Tips for Perfect Strata

To ensure your Italian Sausage & Gouda Spinach Strata is a resounding success every time, here are some helpful tips and tricks:

1. Use Stale Bread: Stale bread is key to a perfect strata. It absorbs the egg mixture without becoming mushy. If you don’t have stale bread, you can cube fresh bread and toast it lightly in the oven at a low temperature (around 250°F or 120°C) for about 10-15 minutes to dry it out.
2. Don’t Overcrowd the Pan: Ensure the bread cubes are in a single layer in the baking dish to allow for even soaking of the egg mixture. Overcrowding can lead to unevenly cooked strata.
3. Let it Soak: Allow the strata to sit for at least 30 minutes, or even better, overnight in the refrigerator after assembling and pouring the egg mixture over it. This soaking time is crucial for the bread to fully absorb the liquid and create the signature strata texture.
4. Customize Your Cheese: While Gouda is fantastic, feel free to experiment with other cheeses. Gruyere, Fontina, or even a blend of cheddar and mozzarella would also be delicious. Consider using a combination of cheeses for more complex flavor.
5. Spice it Up (or Tone it Down): Adjust the amount of red pepper flakes to control the spice level. For a milder version, omit them entirely. For extra heat, consider using hot Italian sausage or adding a pinch of cayenne pepper.
6. Add More Vegetables: Feel free to add other vegetables to your strata. Sautéed mushrooms, bell peppers, or sun-dried tomatoes would be wonderful additions. Just make sure to cook any vegetables before adding them to the strata.
7. Make it Vegetarian: To make a vegetarian strata, simply omit the Italian sausage and add more vegetables or consider using vegetarian sausage crumbles. You can also add roasted red peppers or artichoke hearts for extra flavor.
8. Check for Doneness: The strata is done when it’s golden brown, puffed up, and a knife inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking to prevent over-browning.

Frequently Asked Questions (FAQ)

Have questions about making Italian Sausage & Gouda Spinach Strata? Here are answers to some common queries:

Q1: Can I make this strata ahead of time?
A: Absolutely! Strata is an excellent make-ahead dish. You can assemble it completely the night before, cover it tightly, and refrigerate it. Bake it straight from the refrigerator in the morning, adding about 10-15 minutes to the baking time.

Q2: Can I use a different type of bread?
A: Yes, you can use various types of crusty bread. French bread, sourdough, Italian bread, or even challah all work well. Just ensure it’s a sturdy bread that can hold up to the egg mixture.

Q3: Can I freeze leftover strata?
A: Yes, you can freeze leftover strata. Let it cool completely, then cut it into individual portions, wrap them tightly in plastic wrap, and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.

Q4: What if I don’t have heavy cream? Can I substitute something else?
A: If you don’t have heavy cream, you can substitute half-and-half or even whole milk for a slightly lighter version. The strata will still be delicious, but it might be a bit less rich and creamy.

Q5: Can I make this recipe gluten-free?
A: To make this strata gluten-free, use gluten-free bread cubes. Ensure all other ingredients are also gluten-free, particularly the sausage if you are concerned about fillers.

Q6: How do I prevent the bottom of the strata from being soggy?
A: Using stale or toasted bread is the best way to prevent sogginess. Also, ensure you don’t add too much liquid. The recipe proportions provided are designed to prevent sogginess.

Q7: Can I add mushrooms to this strata?
A: Yes, sautéed mushrooms would be a delicious addition. Sauté sliced mushrooms with the onion and garlic until they are softened and browned before adding them to the strata.

Q8: How long does leftover strata last in the refrigerator?
A: Leftover strata can be stored in the refrigerator for up to 3-4 days. Ensure it is properly covered and stored in an airtight container. Reheat thoroughly before serving.

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