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Are you looking for a delicious way to use up extra gluten-free bread? Look no further! Our Wholesome and Delicious: Gluten-Free Sausage Spinach Strata is the perfect solution. This savory breakfast casserole is packed with hearty sausage, nutritious spinach, and flavorful cheese, making it a satisfying meal for any time of day. Whether you’re hosting a brunch or preparing a weeknight dinner, this strata is sure to please.
Jump to RecipeThe Inspiration – Gluten-Free Brunch
The idea for this recipe came to me when I found myself with leftover gluten-free bread that I didn’t want to go to waste. Stratas are traditionally made with layers of bread, eggs, and various fillings, making them an ideal dish for repurposing stale bread. By using gluten-free bread, we can create a comforting and delicious strata that everyone can enjoy, regardless of dietary restrictions.
What is a Strata?
What exactly is the difference between a SOUFFLÉ and a STRATA? A strata is easier to make. A soufflé requires that the whites and yokes be separated. Then, the whites are beaten and eventually folded into the dish. A strata simply pours beaten eggs over the layered ingredients. The French make everything more complicated. Seriously though, a soufflé is lighter because of the whipped egg whites. The strata is more substantive and hearty.
Some additional gluten free breakfast or brunch ideas that are on my blog include:
GLUTEN FREE KALE & CHEDDAR CHEESE STRATA
BROCCOLI POTATO CHEESE CRUST FRITTATA
The making of the dish is not particularly hard. The sausage needs to be browned and the spinach wilted. To get the look I achieved, I used a springform pan. I love the way it came out. All the ingredients are layered in to the pan and it is baked to perfection.
The cast of characters
Creating the Gluten-Free Strata
The Gluten-Free Sausage Spinach Strata plated
Gluten-Free Sausage Spinach Strata
My Gluten-Free Sausage Spinach Strata is perfect for a weekend brunch or your home entertaining for guests.
Ingredients
- 1 Lb Chicken sausage remove from casings
- 1 Bunch Spinach wilted
- 1/2 Loaf Gluten-free bread broken in pieces
- 9 Whole Eggs beaten
- 1/2 Cup Oat milk
- 1/4 Cup Half & Half
- 6 Ounces Cheddar cheese
- 4 Ounces Smoked gruyere cheese
- 4 Ounces Chihuahua cheese
- 1 Tsp Salt
- 1 Tsp Black pepper
Instructions
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Preheat oven to 350 degrees and use cooking spray on an springform pan.
Heat a large skillet over medium heat. Add the sausage and cook until brown. Remove and set aside. In the same pan, add the spinach and cook until wilted, Set aside. Beat the eggs, the oat milk and the half and half and set aside.
Next, in a large mixing bowl, add the bread pieces. Follow by adding in the rest of the ingredients (reserve a handful of the cheese) save for the egg mixture. Now, add the strata mixture into the springform pan. Then, cover with egg mixture and sprinkle the remaining cheeses over the top.
Add to a 350 degree oven.
Bake, uncovered, for 45–55 minutes, until the strata is cooked through and the edges pull away slightly from the pan. It should be puffy and the cheese should glistening.
Release the springform pan. Cut in pizza slices. Serve and enjoy!
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