Spinach, Sausage & Gruyere Breakfast Strata

Happy things often come in delightfully tasty packages — especially during the holidays. And when it comes to all things tasty and cheery, this savory strata has it all. It’s even green and red! Whether you are hosting guests in your own home or traveling and don’t want to show up to the host’s house empty-handed, this belly warming casserole is the perfect solution for your hungry holiday crowd.

Here’s the thing: The holidays’ parties, pop-ins and mixers are lovely and fun, but they come with a bit of heft, too. We eat and drink our way through most of the merriment! Why not start your day with something festive and filling but also happens to be healthy and good for you? This strata is exactly that. And more!

Stratas are a great way to showcase layers upon layers of different textures and flavors. They’re also a great way to use up odds and ends of different breads, cheeses and veggies. But the best part is, it’s a simple dish that you can throw together in the afternoon or evening, then let sit overnight so that all the flavors can soak and meld and work together into something delightful to be enjoyed the next day. All you have to do is pop it in the oven first thing in the morning while you get the coffee brewing!

I like to start with a good, hearty whole (or sprouted) base, but I cut way back on the amount of bread used in the recipe. This dish has fewer than 20g of total carbs — about half of what you’ll find in classic bread-based breakfast casseroles.

Half the bread doesn’t have to mean half the food. Instead, I double up on the fixings and focus on the fillings! Protein-packed Greek yogurt, eggs and a super-powerful and delightfully pungent cheese pack a mighty protein punch, while a little organic sausage seasons to perfection. Spinach and sausage create one of my favorite combinations — but any dark leafy green works wonderfully here, too. Can’t find cave-aged Gruyere? Sub in a good, aged cheddar and maybe a handful of parmesan, too.

The strata is best if given the time to soak overnight. Not only does this build in make-ahead convenience, but it also allows the bread to fully absorb the seasoned egg mixture, yielding a creamy, custard-like texture inside, with a delightfully crisp upper crust. Stratas are all about strategy!

Cheers to more healthy, hearty, delightfully tasty packages of holiday food. Happy Holidays!

Spinach, Sausage & Gruyere Breakfast Strata

• 1.5 tablespoons olive oil
• 1 ½ cups chopped yellow onion (about 1 medium onion)
• 4 garlic cloves, thinly sliced
• 8 ounces fully cooked organic chicken breakfast sausage, chopped
• 6 ounces fresh spinach, chopped
• 6 ounces crusty whole-grain bread, cut into 1-inch cubes
• 3/4 cup halved cherry tomatoes
• 3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)
• Cooking spray
• ¾ cup 1% low-fat milk
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 4 large eggs
• 2 large egg whites
• 1 tablespoon Dijon mustard
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook until onion is browned and tender, stirring occasionally, about 10 minutes. Add sausage, cook 2 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together sausage mixture, bread cubes, tomatoes and cheese in a large bowl. Arrange mixture evenly in an 9-inch square glass or ceramic baking dish coated with cooking spray.

Combine milk, yogurt, eggs, egg whites, mustard, pepper and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture; toss. Cover and chill overnight.

Preheat oven to 350°F. Let strata stand at room temperature as oven preheats. Bake strata, covered, in preheated oven for 40 minutes. Uncover and bake an additional 15 to 20 minutes or until top of strata is browned and a knife inserted in center comes out clean. Let stand 5 minutes before serving.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.