Red Meat Allergy Friendly Dairy Free Strata
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Learn more āIngredients
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
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā½ 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
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā¼ 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 6ā8 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 ā 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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