Fructose Free Classic Breakfast Strata

Total time9 hr 20 min

Prep time25 min

Cook time55 min

4.6

(3)

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Ingredients

8 servings

For the filling

1 lb bulk breakfast sausage
1 medium yellow onion, diced
1 red bell pepper, diced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/8 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
2 cups baby spinach, roughly chopped
½ tsp salt
¼ tsp black pepper

For the strata

1 loaf (about 1 lb) day-old crusty white bread, cut into 1-inch cubes
2 cups shredded cheddar cheese, divided
1 tbsp unsalted butter, softened (for the pan)

For the custard

8 large eggs
2 ½ cups whole milk
1 tsp dijon mustard
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
2
Return the skillet to medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.

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