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.