Martha Stewart Breakfast Strata Recipe
If you want a cozy and stress-free morning, you need this Martha Stewart Breakfast Strata Recipe. This dish is basically a savorybread pudding. It is fluffy, cheesy, and packed with flavor
Ingredients
- 10 cups of crusty French or Italian bread cubed
- 1 pound of bulk sweet Italian sausage
- 1 large onion finely chopped
- 1 bunch of fresh spinach chopped
- 2 cups of grated Gruyère or Sharp Cheddar cheese
- 8 large eggs
- 3 cups of whole milk
- 1 cup of heavy cream
- 1 tablespoon of Dijon mustard
- 1 teaspoon of coarse salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
- 2 tablespoons of unsalted butter
Instructions
Brown the Sausage
- Place a skillet over medium heat. Add the sausage and cook until it is brown. Break it into small crumbles with a spatula. Drain the excess fat from the pan.
Sauté the Vegetables
- Add a little butter to the same skillet. Cook the onions until they are soft and clear. Add the chopped spinach and cook until it wilts. Set the mixture aside to cool slightly.
Prepare the Baking Dish
- Grease your 9x13 inch baking dish with butter. This prevents the bread from sticking. Make sure to cover the bottom and all the sides well.
Layer the Bread
- Place half of your bread cubes into the dish. Spread them out evenly. This creates the base layer of your Martha Stewart Breakfast Strata Recipe.
Add Meat and Cheese
- Spread the cooked sausage and vegetable mixture over the bread. Sprinkle half of the grated cheese on top. This adds a salty, savory punch to every bite.
Finish the Layers
- Add the remaining bread cubes on top of the sausage. Sprinkle the rest of the cheese over the bread. Press down slightly to make everything fit.
Whisk the Custard
- In a large bowl, whisk the eggs, milk, and cream. Add the mustard, salt, pepper, and nutmeg. Whisk until the mixture is completely smooth and combined.
Pour and Soak
- Slowly pour the egg mixture over the bread layers. Ensure every piece of bread gets wet. Press down with a spatula so the bread absorbs the liquid.
Chill the Dish
- Cover the dish tightly with plastic wrap. Refrigerate it for at least 6 hours. For the best results, let it soak overnight in the fridge.
Bake to Perfection
- Preheat your oven to 350°F. Remove the wrap and cover with foil. Bake for 30 minutes, then uncover and bake for 20 more minutes until golden.
Notes
- Use Stale Bread: Dry bread absorbs the custard much better than fresh bread.
- Vegetarian Option: Swap the sausage for mushrooms or sun-dried tomatoes.
- Cheese Swap: Try using Fontina or Swiss for a different flavor profile.
- Add Spice: Add a pinch of red pepper flakes for a little heat.
- Don't Rush: Letting it sit is the secret to the perfect texture.
- Check Doneness: The center should be set and not jiggly when finished.