SAUSAGE, MUSHROOM, TOMATO AND SPINACH STRATA
2 French baguettes, cut into 2” cubes (about 8 cups)
1, 12 ounce roll breakfast sausage
1 large onion, chopped
8 ounce sliced cremini mushrooms
2 cups cherry tomatoes, cut in half
½ teaspoon salt
1 teaspoon black pepper
2 cups baby spinach leaves, packed
8 eggs, beaten
1 ½ cups milk
¾ cup heavy cream
4 cups Jarlsberg cheese, shredded
Preheat oven to 350 degrees. Place bread cubes on a cookie sheet and bake in the oven until toasty, about 8-10 minutes. Remove and set aside.
Place sausage in a large skillet with sides and cook over medium high heat, breaking up with a spatula. When the sausage is almost cooked through add the onion and cook for 2 minutes until translucent. Add the mushrooms and cook until they are soft and begin to lightly brown, about 5 minutes, stirring frequently. Add the tomatoes, salt, and pepper and cook 3 minutes tomatoes begin to break down. Stir in the spinach until just wilted. Remove from heat.
In a medium bowl, combine the eggs, milk, and heavy cream. Whisk until smooth and well combined.
Spray a 9” x 13” baking dish with non-stick cooking spray. Spread half of the toasted bread cubes in the bottom of the pan and top with half of the sausage/veggie mixture. Sprinkle 2 cups of the Jarlsberg cheese evenly over the top. Repeat the layers – bread, sausage, cheese and then pour the egg mixture evenly over the top. Gently press all of the ingredients with a spatula to ensure that everything is coated in the egg mixture. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 325 degrees and remove casserole from the fridge. Bake for 1 hour until browned and bubbly. Let rest for 15 minutes. Cut into squares and DEVOUR!!