Spinach and Sausage Egg Strata

This strata may just knock your socks off! Okay, maybe it won't. It's not that powerful. But it is yummy! We made this for a family potluck a couple months ago and everyone really liked it. There is a little bit of preparation time, but the nice thing is you can prepare it when you have the time, pop it into the fridge and then bake it when you're ready to cook dinner. Or you could make it a day ahead and have it for breakfast. You won't be sorry!








Spinach and Sausage Egg Strata
Recipe from Rachael Ray
Yield: 6-8 servings

1 box chopped frozen spinach
3/4 pound breakfast sausage

1 onion, finely chopped
4 cloves garlic, minced
Salt and pepper to taste
Nutmeg to taste
1/2 pound stake white or French bread, cubed {about 7-8 cups}
12 eggs
2 cups milk
1/4 cup Dijon mustard
2 cups shredded cheese

Directions:
Defrost the spinach in the microwave and then wring out any excess liquid.
In a skillet, brown and crumble the sausage, drain, then remove to a plate lined with paper towels. Return the skillet to heat and add the onion and garlic {it shouldn't stick because your pan will still be greasy from the sausage, but if it does stick, add a little butter}. Cook until softened, 5-6 minutes. Add the spinach and season with salt, pepper, and a little nutmeg. Turn off the heat and combine with the sausage crumbles.
Arrange half the bread cubes into a 5 quart casserole dish.
Whisk the eggs with the milk, Dijon mustard and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the shredded cheese, pour over half the eggs; repeat for another layer. Cover and store in the refrigerator until ready to cook.
Bring the strata to room temperature for about 30 minutes before baking. Preheat the oven to 350 degrees with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered for about 1 hour. Let stand 10 minutes and serve.

Breakfast Skillet

I decided that since yesterday I posted a french toast recipe I would make this a little unofficial breakfast week. Sound good to everyone? K, good, 'cuz I already decided! :)


I really love breakfast foods. It one of my favorite things to eat yummy breakfast foods. However, I am not a get-up-early-and-eat-a-delicious-breakfast-every-morning kind of gal. I like my sleep. Maybe too much?
Anyway, we pretty much eat cold cereal every morning. I know, I know. Bleh, blah, boring, yuck and every other unpleasant word that comes to mind when you think of eating cold cereal every day. But I actually don't mind - as long as I have several different kinds to rotate through - and this way, I don't have to get up early. However, I still love breakfast food.
What's a girl to do?
Have breakfast for dinner, of course!
And we do.
And you know what?
We love it.
 
Golly, it's a good thing I have an understanding and easy going and willing-to-spoil-me-and-let-me-sleep-an-extra-ten-minutes husband!
I'm lucky.
I know.

 
Breakfast Skillet
Prep time: 30 minutes | Total Time: 30 minutes | Makes: 4 servings
Recipe from Pillsbury
 
3/4 lb bacon, cut into 1-inch pieces
3 cups refrigerated, cooked, shredded hash brown potatoes or the frozen equivalent, thawed
3 eggs
1/2 can green chiles, drained {or use the whole can if you like things spicy!}
3/4 cup cheddar cheese, shredded
1 medium tomato, chopped
 
Directions:
In a medium skillet, cook bacon 7-10 minutes over medium heat, stirring occasionally, until crisp. Drain, reserving 2 tablespoons drippings and the bacon in the pan. Add potatoes; spread evenly in skillet. Cook 8-10 minutes, stirring occasionally, until brown.
In small bowl, beat eggs and chiles with a fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8-10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2-4 minutes or until cheese is melted. For a little extra spice, try using pepper jack cheese instead of cheddar!