Pescatarian Dairy Free Strata

Total time9 hr 20 min

Prep time25 min

Cook time55 min

4.8

(25)

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Ingredients

6 servings

For the filling

1 lb italian sausage, casings removed
Chef's tip
Use the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry.
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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