This is a flavorful strata that is suitable as a breakfast casserole or a main dish for any meal. If you choose to add the optional sausage to this recipe, select a very low sodium sausage. (Such as sausage made with our no-salt Italian Sausage or our no-salt Breakfast Sausage recipe)
- 1 Tbsp olive oil
- ½ cup onions, finely chopped
- 1 cup mushrooms, sliced
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup no-salt Swiss cheese, shredded or grated.
- 6 large eggs (or 5 extra large eggs)
- 1½ cups nonfat milk
- dash of black pepper
- ⅛ tsp nutmeg
- 4 slices slightly stale (day-old) white or whole-wheat bread, cubed with crusts trimmed off
- Optional: ½ to ¾ lb. no-salt sausage, crumbled and well cooked. (see recipe)
- pray a 9 X 13 inch baking dish with light coating of cooking spray.
- Heat the olive oil or butter in a frying pan over medium heat. Add the sliced mushrooms and onion sauté for 4-6 minutes, or until the onions are tender. Add spinach. Cook and stir for 1 minute more. Drain any liquid off the cooked vegetables.
- Whisk the egg and milk together in a large bowl. Season with the pepper and nutmeg and mix until blended.
- Put the ½ of the bread cubes in the casserole pan. Top with ½ of the vegetables (and ½ of optional cooked sausage). Then top with ½ of the cheese. Repeat 1 more time.
- Pour the egg and milk mixture over the casserole.
- Cover with foil or plastic wrap and refrigerate overnight, or up to 24 hours.
- Preheat the oven to 350 degrees.
- Bake uncovered for 1 hour, or until risen, puffed and browned and it doesn’t jiggle in the middle. Let it stand 5 minutes before serving.
Note that sodium percentages depend on which daily reference you use. The estimated 107 mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 11% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
