Ingredients:

  • 1 tablespoon Unsalted Butter
  • 450 g Bulk Breakfast Sausage (mild or spicy)
  • 1 medium Yellow Onion, finely diced
  • 2 cups Fresh Spinach, roughly chopped
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Kosher Salt (adjust based on sausage sodium content)
  • 12 English Muffins, split and cut into quarters
  • 2 cups Sharp Cheddar Cheese, shredded (divided)
  • 10 large Eggs
  • 2 cups Whole Milk or Half-and-Half
  • 1/4 cup Heavy Cream
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Salt
  • Pinch Nutmeg

Instructions:

  1. Prep the Filling: Melt butter in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until fully browned (about 6–8 minutes). Drain off excess fat.
  2. Sauté Aromatics: Add diced onion to the skillet and cook until softened (3 minutes). Stir in the dried thyme, pepper, and salt.
  3. Wilt Spinach: Stir in the fresh spinach until it just wilts down (about 1 minute). Remove the mixture from the heat and allow it to cool slightly.
  4. Prepare the Dish: Lightly grease the 9x13 baking dish.
  5. Prepare the Starch: Distribute half of the English muffin pieces evenly over the bottom of the prepared dish.
  6. Layer the Savoury Filling: Spread the cooled sausage and vegetable mixture evenly over the English muffins in the dish.
  7. Add Cheese & Remaining Starch: Sprinkle 1.5 cups (180g) of the shredded cheddar over the sausage layer. Top with the remaining English muffin pieces.
  8. Prepare the Custard: In a large mixing bowl, vigorously whisk together the eggs, milk, heavy cream, Dijon mustard, Worcestershire sauce, salt, and nutmeg until completely smooth and slightly frothy.
  9. Soak the Strata: Slowly pour the egg mixture evenly over the assembled casserole. Gently press down on the bread pieces to ensure they are fully submerged and absorb the liquid.
  10. Chill (Crucial Step): Cover the dish tightly with plastic wrap or tinfoil. Refrigerate for a minimum of 8 hours, or preferably overnight (up to 24 hours).
  11. Preheat and Temper: Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator 30 minutes before baking to allow it to temper.
  12. Initial Bake: Remove the plastic wrap. Bake uncovered for 30 minutes.
  13. Add Topping and Finish: Carefully remove the casserole from the oven and sprinkle the remaining 1/2 cup (60 g) of cheddar cheese over the top. Return to the oven and bake for another 25–30 minutes, or until the top is golden brown and the custard is set.
  14. Check Doneness: The strata is done when the internal temperature reaches 165°F (74°C). If the top browns too quickly, cover loosely with tinfoil.
  15. Rest: Allow the casserole to rest for 10 minutes before slicing and serving. This resting period lets the custard fully set, preventing a watery consistency.