Dairy Free Strata
Strata is the kind of dish that feels like a special occasion without requiring much effort — layers of savory sausage, wilted spinach, sweet red bell pepper, and melty cheese all soaked into custardy bread and baked until golden. The magic here is in the overnight rest, which lets every cube of bread drink up that egg and oat milk custard seasoned with Dijon mustard, smoked paprika, and thyme. By the time it hits the oven, you've already done most of the work. Traditional strata leans heavily on dairy at every layer, but this version swaps in unsweetened oat milk for the custard and dairy-free cheese throughout, so the richness and gooey pull are still very much there. It comes together in a 9x13 pan and serves six generously, making it a natural choice for a weekend brunch crowd or a make-ahead breakfast that actually impresses. A final scatter of fresh parsley brightens everything up before it hits the table. Warm, hearty, and deeply satisfying — this is the kind of recipe that earns a permanent spot in the rotation.
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Learn more →Ingredients
6 servings
For the filling
- 1 lb italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cups baby spinach, loosely packed
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
For the strata
- 1 loaf (about 12 oz) dairy free bread, cut into 1-inch cubes
- 1 cup dairy free cheese, shredded
For the custard
- 8 large eggs
- 2 cups unsweetened oat milk
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into crumbles with a spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate, leaving the drippings in the pan.
- 2
Reduce the heat to medium. Add the onion and red bell pepper to the same skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the spinach and stir until wilted, about 1 minute. Season with the salt, black pepper, and dried thyme, then remove from heat.
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