Ingredients:

  • 6 cups (300g) sourdough or French bread, cubed into 1-inch pieces
  • 1 lb (450g) ground pork breakfast sausage, browned and drained
  • 2 cups (225g) sharp Cheddar cheese, shredded
  • 1 cup (150g) baby spinach, roughly chopped
  • ½ cup (15g) green onions, sliced
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • ¼ tsp (1g) ground nutmeg

Instructions:

  1. Brown the breakfast sausage in a skillet over medium-high heat until fully cooked and crisp. Drain the excess grease. Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until the mixture is uniform and frothy. Stir in the browned sausage, shredded cheese, and green onions. Fold in the bread cubes, pressing down gently to ensure every piece is submerged.
  3. Transfer the mixture into the prepared baking dish. Cover tightly with foil and refrigerate for at least 6 hours, or overnight.
  4. Preheat oven to 350°F (175°C). Remove the foil and bake for 45–55 minutes until the center is set and the top is deep mahogany-gold.
  5. Remove from the oven and let the strata rest for 10–15 minutes before slicing.