When I have to feed a crowd breakfast I whip up this simple, but satisfying Sausage and Spinach Strata. It’s one of my favorite Make Ahead Breakfast Casserole recipes because it’s so easy and always gets rave reviews.
I love that this recipe is so easy, yet so full of flavor! It’s also really great because it is very filling so you can feed a crowd without breaking the bank and without spending all morning standing over a hot stove. In fact, since this Sausage and Spinach Strata is a make ahead breakfast casserole, you do all the work the night before (and it’s not much work anyway). In the morning, you can pop it in the oven while you get coffee started.
How to Make Sausage and Spinach Strata
The ingredients are super simple. Just a dozen eggs, milk, sausage, frozen spinach, croutons or stale bread, cheese, and a little bit of salt and pepper.
I typically use some cubed stale french bread but I have a friend who uses seasoned croutons. Either will work, it’s just all depending on what you have on hand. Layer it across the bottom of a 13×9” casserole dish.
Next, distribute as much frozen spinach over the top as you would like. I love spinach so I usually use half of a bag of frozen spinach. You could also use broccoli, kale or whatever greens or veggies you have on hand, or just leave it out altogether if you know your kids won’t eat it. It’s totally up to you!
For the meat portion, I use about 3 italian sausages (casings removed), cook it up and sprinkle over the spinach. You could also sub in some cubed ham, bacon bits, shredded chicken, or leave it out completely to make the dish vegetarian.
Now sprinkle about two big handfuls (or however much you want!) of cheese over the meat. Here I am using Mexican cheese, but cheddar, parmesan, pepper jack, mozzarella, or whatever your favorite meltable cheese is will also be a great option.
In a medium sized bowl, whisk together the eggs, milk, salt, pepper, and whatever other seasonings you chose to use together. Pour the mixture evenly over the top of the other layers. The milk will absorb into your croutons or stale bread, so that when it bakes it will be nice and tender in the end result.
Cover with foil and refrigerate overnight.
The next morning, bake at 350 for 30 minutes covered and about 15 minutes uncovered. Make sure it’s fully set in the middle and you are good to go. Serve hot!
- 2-3 cups croutons or stale cubed bread
- 1-1 ½ cup frozen spinach
- 2-3 cups breakfast sausage cooked and crumbled
- 2 cups cheese
- 1 ½ cups milk
- 12 eggs
- salt and pepper
Preheat your oven to 350 degrees F.
Layer the croutons or stale bread across the bottom of a 13x9” casserole dish. Next layer the spinach and sausage over it, and sprinkle on your cheese.
In a medium sized bowl, whisk together the eggs, milk, salt, and pepper together. Pour the mixture evenly over the top of the other layers. Cover with foil and refrigerate overnight.
The next morning, bake for 30 minutes covered and an additional 15 minutes uncovered. Make sure it's fully set in the middle and serve hot.
More Make Ahead Breakfast Casserole Recipes
Although I love the simplicity of this Sausage and Spinach Strata, I also like to try other recipes. These are some of the make ahead breakfast casserole recipes that my family has given the thumbs-up: