I began making strata for Christmas morning breakfasts during the years I had a house full of visiting family. It’s prepped the night before, and then popped in the oven first thing in the morning. An hour later—after presents have been opened—breakfast is ready to serve. It’s these types of recipes that make life easier during holidays!
Christmas Morning Strata
Yield: 4 generous servings, doubles easily
1 onion, thinly sliced
2 tablespoons olive oil
1/2 pound grass-fed mild Italian sausage, sliced
4-6 slices grass-fed pancetta, cooked and chopped
1 cup sliced mushrooms
4 eggs, beaten
5 cups cubed, day-old crusty wheat bread
1-1/2 cups cream
1 cup shredded grass-fed Cheddar cheese
1/2 package (5 oz.) frozen chopped spinach, thawed and drained
1 tablespoon almond flour
1 tablespoon mustard powder
1/2 teaspoon salt
1 teaspoon butter, melted
1 teaspoon thyme
Butter a 8×12-inch casserole dish.
Heat a skillet with the olive oil over medium heat. Add onions and cook slowly until caramelized. Add onions to casserole dish. Add sausage to pan. Cook until browned. Add to casserole. Add mushrooms to pan. Cook until lightly browned. Add to casserole.
Mix eggs, bread, milk, cheese, spinach, flour, mustard powder, salt, butter, and thyme together in a large bowl; pour over sausage, mushrooms, and onions. Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 50-60 minutes.