Hello, lovely readers!
Welcome back to Al’s Cooking Blog. If you’re like me, brunch is one of those special meals that brings the family together and sets a delightful tone for the rest of the day. Today, I am excited to share a hearty Italian brunch recipe that is perfect for a lazy weekend morning with the family. Introducing: Sausage and Spinach Strata with Sun-Dried Tomatoes!
With four boisterous boys and a baby girl, our home is never short of energy and laughter. Edward, Alexander, Barnaby, and little Phillipa are always on the hunt for something delicious, and this strata never disappoints. It’s a dish that’s perfect for feeding hungry mouths without too much fuss.
What I love about this recipe is how all the ingredients come together so beautifully. From the savory Italian sausage to the nutrient-rich spinach and the sweet burst of sun-dried tomatoes, each bite is a little piece of Italy. Plus, who can resist anything covered in melted mozzarella and Parmesan?
As any parent knows, meal prep can sometimes be a bit of a juggling act. This strata, however, keeps things relatively simple. You can even prepare it the night before and just pop it into the oven in the morning. Less time in the kitchen means more time enjoying those precious moments with the kids!
**Ingredients:**
– 1 pound (450g) Italian sausage, casings removed
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 4 cups fresh spinach, roughly chopped
– 1 cup (150g) sun-dried tomatoes, chopped
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 10 cups (approximately 1 loaf) day-old bread, cubed
– 2 cups (240ml) whole milk
– 1 cup (240ml) heavy cream
– 8 large eggs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups (200g) shredded mozzarella cheese
– 1/2 cup (50g) grated Parmesan cheese
**Method:**
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the olive oil and onion. Sauté until the onion becomes translucent, roughly 5 minutes. Add the spinach and cook until wilted, about 2-3 minutes.
4. Stir in the sun-dried tomatoes, dried oregano, and dried basil. Cook for another 2 minutes, then remove from heat.
5. In a large mixing bowl, combine the bread cubes, cooked sausage, and the spinach mixture. Toss to evenly distribute the ingredients.
6. In another bowl, whisk together the whole milk, heavy cream, eggs, salt, and black pepper until well combined.
7. Pour the egg mixture over the bread mixture, stirring gently to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
8. Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake until the top is golden brown and the strata is set in the middle, an additional 15-20 minutes.
10. Remove from oven and let the strata cool slightly before serving. Enjoy your hearty Italian brunch!
The beauty of this dish is in its flexibility. You can easily swap out ingredients based on what you have on hand. Leftover roasted veggies? Toss them in! Want to add a bit of heat? A dash of red pepper flakes will do the trick.
Cooking for a large family often means finding compromises that everyone enjoys, and this strata has truly become a household favorite. It’s satisfying, packed with flavor, and above all, made with love.
I hope this dish brings as much joy to your table as it does to ours. Happy cooking!
Cheers,
Al
Ingredients
– 1 pound (450g) Italian sausage, casings removed
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 4 cups fresh spinach, roughly chopped
– 1 cup (150g) sun-dried tomatoes, chopped
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 10 cups (approximately 1 loaf) day-old bread, cubed
– 2 cups (240ml) whole milk
– 1 cup (240ml) heavy cream
– 8 large eggs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups (200g) shredded mozzarella cheese
– 1/2 cup (50g) grated Parmesan cheese
Method
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the olive oil and onion. Sauté until the onion becomes translucent, roughly 5 minutes. Add the spinach and cook until wilted, about 2-3 minutes.
4. Stir in the sun-dried tomatoes, dried oregano, and dried basil. Cook for another 2 minutes, then remove from heat.
5. In a large mixing bowl, combine the bread cubes, cooked sausage, and the spinach mixture. Toss to evenly distribute the ingredients.
6. In another bowl, whisk together the whole milk, heavy cream, eggs, salt, and black pepper until well combined.
7. Pour the egg mixture over the bread mixture, stirring gently to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
8. Transfer the mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake until the top is golden brown and the strata is set in the middle, an additional 15-20 minutes.
10. Remove from oven and let the strata cool slightly before serving. Enjoy your hearty Italian brunch!
