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Breakfast Strata with Sausage, Spinach, and Leeks

Makes 10 servings
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Ingredients Method Notes

Ingredients
  

  • 5 tablespoons butter divided
  • 2 leeks halved lengthwise and thinly sliced (white and light-green parts only)
  • 1 clove garlic minced
  • 1 pound smoked sausage* diced
  • 1 8-ounce package fresh baby portobello mushrooms, sliced
  • 2 teaspoons salt divided
  • 1 10-ounce bag fresh spinach, stemmed
  • 8 large eggs
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon ground black pepper
  • 1 16-ounce loaf Italian bread, cubed and toasted

Method
 

  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.

Notes

*We used Conecuh.