Southern Lady Magazine

Breakfast Strata with Sausage, Spinach, and Leeks

This Breakfast Strata with Sausage, Spinach, and Leeks is full of flavor.

Breakfast Strata with Sausage, Spinach, and Leeks
Makes 10 servings
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  1. 5 tablespoons butter, divided
  2. 2 leeks, halved lengthwise and thinly sliced (white and light-green parts only)
  3. 1 clove garlic, minced
  4. 1 pound smoked sausage*, diced
  5. 1 (8-ounce) package fresh baby portobello mushrooms, sliced
  6. 2 teaspoons salt, divided
  7. 1 (10-ounce) bag fresh spinach, stemmed
  8. 8 large eggs
  9. 1 cup heavy whipping cream
  10. 1 cup whole milk
  11. 1 tablespoon whole-grain mustard
  12. 1/2 teaspoon ground black pepper
  13. 1 (16-ounce) loaf Italian bread, cubed and toasted
  1. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large skillet, melt 3 tablespoons butter over medium-high heat. Add leeks and garlic; cook, stirring frequently, until softened, about 5 minutes. Remove leeks, and add sausage. Cook over medium heat until browned, 6 to 8 minutes; remove sausage and let drain.
  3. In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms are browned and tender, about 10 minutes. Stir in spinach; cook until wilted.
  4. In a large bowl, whisk together eggs, cream, milk, mustard, pepper, and remaining 1 teaspoon salt. In another large bowl, place cubed bread. Pour egg mixture over bread. Add leeks, garlic, sausage, mushrooms, and spinach; toss to combine. Pour mixture into prepared pan. Cover and refrigerate overnight.
  5. Remove from refrigerator, and let stand for 30 minutes.
  6. Preheat oven to 350°.
  7. Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes.
  1. *We used Conecuh.
Southern Lady Magazine

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