Croissant Strata with Sausage and Spinach
Hello, Welcome to Kelly’s Kitchen! Today I am making one of my favorite breakfast-for-dinner recipes, Croissant Strata. This version has breakfast sausage, spinach, mushrooms and Fontina cheese. You can swap the sausage for your favorite type, or leave it out altogether. You can add peppers, or other veggies – doctor it up to your heart’s content! Let’s jump in.
The Summary
Today we are making a Croissant Strata with Sausage and Spinach
Be sure to find the shoppable key ingredients and equipment
Croissant Strata with Sausage and Spinach
Croissant Strata with Sausage and Spinach
This casserole will spend the night in the fridge before we bake it, so it’s a great make-ahead dish. In fact, you can put it together in the morning, and then bake it for dinner if you like, it really only needs about 8 hours in the fridge.
Start by browning the sausage over medium heat with a little vegetable oil. Then use a slotted spoon to transfer the cooked sausage to a medium-sized mixing bowl. Return the pan to medium-high and add the sliced mushrooms to the skillet. Sauté the mushrooms until they’ve given off their moisture and begin to brown.
Then add the baby spinach to the skillet and and sauté just until the spinach is wilted. Now, transfer the mushroom and spinach mix to the bowl with the sausage and toss to mix together. Set aside to cool slightly.
Meanwhile whisk together the 6 eggs, milk and Dijon mustard. Season the egg mixture with 2 teaspoons of kosher salt and black pepper.
Now add about 5 ounces (a little more than half) of the grated Fontina cheese to the sausage, mushroom, spinach mixture and toss to combine.
Pour the egg mixture into the sausage mixture and stir to combine.
Now we’re ready to assemble the croissant strata. Lightly grease a 12x9 casserole dish. Then tear four, day-old croissants into the greased dish.
Pour the egg, sausage, mushroom, spinach, cheese mixture over the torn croissants. Use a spatula to spread the mixture evenly in the dish.
Top with the remaining grated Fontina cheese. Then you can top the cheese with sliced scallions now, or you can top with sliced scallions after it comes out of the oven.
Cover the casserole and refrigerate for at least 8 hours or up to overnight.
When you’re ready to bake, preheat the oven to 375º and let the strata come up to room temperature while the oven preheats. Place the casserole dish on a sheet pan and bake the strata for about 1 hour, covering if needed to prevent over-browning.
The strata is ready when the center is slightly firm to the touch and the top is golden brown. Let the strata cool for about 10 minutes before slicing and serving.
This Croissant Strata is wonderful! Serve with a side salad and you’ve got a flavorful and rich egg casserole that makes a perfect meal any time of day – for any occasion. I hope you give this great make-ahead recipe a try! Take care and be well, xo Kelly
Key Ingredients and Equipment
Le Creuset 12x9 Covered Casserole Dish | OXO Nylon Tool Set | OXO Box Grater | OXO Angled Measuring Cup Set | Nested Mixing Bowl Set | Tiny Whisk
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