Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 1 Package of Double 8 Cattle Company Fullblood Wagyu Breakfast Sausage (removed from casings)
- 8 Large Eggs
- 3 CUP Half-and-Half
- Pinch of Ancho Chile Powder
- 1 1/2 TSP Kosher Salt
- 1/2 TSP Freshly Ground Black Pepper
- 3 CUP Fresh Spinach (chopped)
- 4 CUP Leftover Bread (torn into 1-inch pieces)
- 1 1/2 CUP Shredded Jack Cheese
- 2 TBSP Butter
PREPARING THE STRATA
Preheat oven to 350° F. Grease a 3-quart baking dish with butter.
In a blender, add the eggs, half-and-half, pinch of ancho chile powder, freshly ground black pepper, and kosher salt (this is the egg mixture).
Blend until combined.
In a separate bowl, mix the spinach, Fullblood Wagyu breakfast sausage (removed from casings), torn bread pieces, and 1 cup of the shredded Jack cheese.
Pour into the prepared casserole dish.
Evenly pour the egg mixture over the top.
Add the remaining Jack cheese by sprinkling it over the top.
Cover the dish with foil, and bake for 35 minutes at 350° F.
Uncover the dish, and bake until the strata is puffed, golden brown at the edges, and set in the center (about 15 minutes more).
Let the dish cool for 10 minutes before serving.
TIPS FROM THE CHEF
This dish is perfect for utilizing leftover bread from the holidays (such as Thanksgiving). So, don’t throw away the leftover bread from dinner, even if it’s a little stale! Save the bread, tear it up into 1-inch pieces, and incorporate it into the Strata recipe. Leftovers never tasted so good!
In addition, the Strata can be assembled the night before and placed in the refrigerator. When you wake up in the morning, pop it in the oven, and you’ll have a delicious breakfast with little effort!