I made this strata last night, baked it this morning and took it to a mom's group that I attend at church. It was a hit! The cheese that's usually a mainstay in strata recipes wasn't even missed! The inspiration for this recipe came from the "MSPI Guidebook/Cookbook," but I changed things up a bit.
The great thing about stratas is that you can put just about any veggie you have on hand in it. Clean out the fridge! And the bulk of the work is done the night before!
Sausage and Veggies Strata
1 lb. bulk turkey sausage
1 medium onion, chopped
8 oz. sliced mushrooms
1 pkg. frozen spinach, thawed and squeezed dry
1/4 tsp. nutmeg
8 cups French bread, cubed
1 1/2 cups rice milk
2 tsp. seasoning salt, such as Lawrys
In a large skillet, saute sausage, onions and mushrooms. When sausage is about halfway cooked, add spinach and nutmeg to skillet. When sausage mixture is completely cooked, season to taste with salt and pepper and remove from heat to cool.
In a medium bowl, whisk together eggs, rice milk and seasoning salt.
Coat a 9x13 baking dish with cooking spray. Mix together bread cubes and cooled sausage mixture in baking dish. Pour egg mixture over the top, evenly coating the bread. Cover the dish and place in refrigerator overnight.
In the morning, heat oven to 350 degrees. Place uncovered baking dish in oven for 50-60 minutes until top is golden brown.