Breakfast Sausage And Spinach Strata Emeril Green Recipes

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THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA



The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 box or bag organic chopped frozen spinach
1 tablespoon EVOO
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded caciocavallo cheese or Parmigiano-Reggiano

Steps:

  • Defrost the spinach in the microwave, and then wring out any excess liquid.
  • Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
  • Arrange half of the bread in a casserole dish.
  • Whisk the eggs with the milk, Dijon and some salt and pepper.
  • Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
  • Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
  • Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

BREAKFAST SAUSAGE AND SPINACH STRATA (EMERIL GREEN RECIPE)



Breakfast Sausage and Spinach Strata (Emeril Green Recipe) image

I normally hate spinach and absolutely loved this recipe! It's great for a brunch or a special breakfast. Just make it up the night before, stick in the fridge, and you can just pop it in the oven the next morning. It's easy to adjust to recipe and make substitutions if you want to, as well. Note that the prep time includes time that it chills in the fridge.

Provided by ajt575s

Categories     Breakfast

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces turkey sausage, cut into bite size pieces
1 small onion, chopped
10 ounces Baby Spinach
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
2 cups grated gruyere cheese
1/2 cup finely grated parmesan cheese
3 cups milk
10 large eggs

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages.
  • Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering.
  • Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  • Preheat the oven to 400 degrees F.
  • Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.

Nutrition Facts : Calories 398, Fat 28.7, SaturatedFat 12.9, Cholesterol 329.2, Sodium 801.7, Carbohydrate 8.1, Fiber 1, Sugar 1.2, Protein 26.8

CHEESY SAUSAGE AND SPINACH BREAKFAST STRATA



Cheesy Sausage and Spinach Breakfast Strata image

This strata is delicious! We love a breakfast recipe that you can make ahead and just pop in the oven the next day. The croissant base adds an elegant and buttery touch. The onions give the strata bit of sweetness while the spinach adds an earthy flavor. The egg, sausage, and cheese mixture is fantastic. Great for a game day...

Provided by Silka Clark

Categories     Breakfast Casseroles

Time 1h25m

Number Of Ingredients 12

4 large, day old croissants; cut into cubes
2 Tbsp butter
1/2 c finely chopped onion
1 can(s) spinach, drained
2 c shredded sharp cheddar cheese
1 pkg pork breakfast sausage, cooked and drained
6 eggs
2 1/4 c half and half
2 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
1 tsp dried basil

Steps:

  • 1. Butter a 9x13 casserole dish and add half the croissant cubes.
  • 2. Melt the butter in a medium skillet and saute the onion on medium-low heat for 5 minutes.
  • 3. Stir in the drained spinach until mixed.
  • 4. Spoon spinach and onions on croissant cubes.
  • 5. Brown the sausage.
  • 6. Sprinkle sausage and half the cheese in baking dish.
  • 7. Top with remaining croissant cubes and the rest of the cheese.
  • 8. In a blender, mix eggs, half and half, mustard, salt, pepper, and basil.
  • 9. Pour evenly over the casserole to moisten all of the croissant pieces. Gently press down with a fork to get all of the croissants dampened.
  • 10. Cover and refrigerate for at least 2 hours or overnight.
  • 11. Heat oven to 350. Remove plastic wrap and bake until puffed and golden brown. About 45-55 minutes.
  • 12. Cool at least 10 minutes before serving.

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