Nickel Allergy Friendly Classic Breakfast Strata
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Learn more āIngredients
8 servings
For the filling
- 1 lb bulk breakfast sausage
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cups baby spinach, roughly chopped
- Ā½ tsp salt
- Ā¼ 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 Ā½ cups whole milk
- 1 tsp dijon mustard
- Ā½ tsp garlic powder
- Ā½ tsp salt
- Ā¼ 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 6ā8 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 5ā6 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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