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Spinach, Cheese, Artichoke, and Chicken Sausage Strata or Casserole Recipe for Breakfast
Delicious Strata Recipe
This is a great recipe to make the night before a brunch. You can double the recipe and it will serve a large group. Bon Appetit!
Spinach, Cheese, Artichoke, and Chicken Apple Sausage Strata
Serves 6-8. Preheat oven to 350 degrees.
- 4 Adele chicken apple sausages
- 20 oz. package fresh baby spinach
- 1 1/2 cups finely chopped onion (1 large)
- 2 cans of artichoke hearts, chopped
- 3 tablespoons unsalted butter
- 1 teaspoon salt
1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
- 6 oz coarsely grated Gruyère - if you can't find Gruyère, sharp Cheddar will work (2 cups)
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard 2 cloves of garlic, minced
Finely chop spinach and onion. Cube artichoke hearts and chicken apple sausage.
Cook onion in butter over medium heat in a large pot or skillet. Stir until onion is soft and browning - 5 minutes. Add chicken apple sausage, garlic and artichoke hearts stirring for a few minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg - cook and stir for 1-2 minutes. Stir in diced spinach and remove from heat.
Lay bread cubes in the bottom of a 3 quart shallow baking dish. (If you have a deeper dish, the cooking time will probably increase.) Top bread with one third of spinach mixture. Evenly spread one third of each cheese. Repeat layering two more times. The cheese should be on the top.
Whisk milk, eggs, mustard and remaining salt and pepper. Pour evenly over the top of the stata. Cover with plastic wrap and chill for at least 8 hours. (Strata can be made 1 day in advance.) Before putting in oven, let strata stand at room temp. for 30 minutes.
Bake strata in middle of oven at 350 degrees for 45 to 55 minutes. Leave strata uncovered, and remove when it is puffed, golden brown, and cooked through. Let stand 5 minutes before serving.
Adapted from Gourmet Magazine in February 2003