Ingredients

• 6 cups leftover crusty bread (cut into 1-inch cubes)
• 1 lb Italian turkey sausage (casings removed)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups fresh baby spinach
• 1/3 cup sun-dried tomatoes (oil-packed or rehydrated), chopped
• 8 large eggs
• 2 cups milk (whole or 2%)
• 1 tsp Dijon mustard
• 1.5 cups shredded Gruyère cheese (or Swiss/Mozzarella)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Spread the cubed leftover bread evenly across the bottom of the prepared baking dish.
3. Heat the olive oil in a large skillet over medium-high heat. Add the turkey sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through (about 5-7 minutes).
4. Lower the heat to medium. Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes until the onions are soft and fragrant.
5. Stir in the fresh spinach and chopped sun-dried tomatoes. Cook for 1-2 minutes just until the spinach wilts. Remove from heat.
6. Spoon the sausage and vegetable mixture evenly over the bread cubes in the baking dish. Sprinkle the shredded Gruyère cheese evenly over the top.
7. In a large mixing bowl, vigorously whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth and slightly frothy.
8. Pour the egg mixture evenly over the ingredients in the baking dish. Press down gently with a spatula to ensure all the bread cubes are submerged and soaking up the custard. (Chef’s tip: You can bake this immediately, but letting it rest for 20 minutes—or overnight in the fridge—makes it even fluffier!).
9. Bake uncovered for 35-45 minutes, or until the center is completely set, puffed up, and the edges are beautifully golden brown.
10. Let the strata rest for 5-10 minutes before slicing into squares. Serve warm!