This Giada sausage, spinach, and apple strata is one of those recipes that wraps you in a warm hug with every bite. The juicy, flavorful sausage mixed with the sweet bits of apple makes it a delightful mix of savory and sweet.

Add in the melted cheese, and it’s pure comfort in a dish. Make it the night before, and you’ll thank yourself in the morning when you just pop it in the oven.

It’s great for feeding a crowd or treating yourself on a quiet weekend morning. Pair it with a light side salad or orange juice for a truly delicious start.

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Recipe Ingredients

• 2 tbsp of extra-virgin olive oil
• 1 lb of breakfast sausage, casings removed
• 2 shallots, chopped
• 1 apple (such as Honeycrisp), cored and chopped into ⅓-inch pieces
• 1 (10-oz) box of frozen chopped spinach, thawed and squeezed dry
• Butter for the baking dish
• 8 cups of cubed Italian bread (from a 1-lb loaf)
• 1 cup of shredded mozzarella cheese
• 3 cups of whole milk
• 1 cup of heavy cream
• 6 large eggs
• 1 tsp of kosher salt
• ½ tsp of freshly ground black pepper
• ¼ cup of finely grated Parmesan cheese

How To Make Giada Sausage, Spinach, and Apple Strata

1. Cook the Sausage Mixture: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook for about 5 minutes, breaking it into small pieces with a wooden spoon.
2. Add the Vegetables: Add the chopped shallots to the skillet and cook for about 3 minutes until translucent. Stir in the apple and spinach, cooking for another 2 minutes. Set aside to cool slightly.
3. Prepare the Baking Dish: Generously butter a 3-quart baking dish. Add half of the bread cubes evenly in the dish, then sprinkle with half of the mozzarella cheese and top with half of the sausage mixture. Repeat the layering with remaining bread, mozzarella, and sausage mixture.
4. Mix the Custard: In a large bowl, whisk together the whole milk, heavy cream, eggs, salt, and pepper. Pour the mixture evenly over the layered strata, making sure all the bread is soaked. Top with the grated Parmesan cheese.
5. Refrigerate and Preheat: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours. About 30 minutes before baking, remove the strata from the refrigerator to allow it to come to room temperature. Preheat the oven to 350°F.
6. Bake the Strata: Bake the strata, uncovered, for about 50 minutes or until puffed and golden brown. A thin knife inserted into the center should come out clean. If the top browns too quickly, cover loosely with aluminum foil. Let it stand for 5 minutes before serving.

Recipe Tips

• For added flavor, try using a mix of cheeses like Gruyère or sharp cheddar in place of mozzarella. This adds a rich, nutty taste to your strata and enhances the overall flavor.
• If you prefer fresh vegetables, substitute the frozen spinach with 3 cups of fresh spinach, chopped and sautéed. This will bring a slightly firmer texture and fresh taste to the dish.
• To make this dish dairy-free, use plant-based milk and cream alternatives, and swap the mozzarella and Parmesan for dairy-free cheese. This keeps it flavorful while accommodating dietary needs.
• For an extra layer of texture, toast the cubed bread lightly before layering. This helps prevent the bread from becoming overly soggy while it bakes and adds a slight crunch.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Green Strata
• Giada Monte Cristo Sandwiches
• Giada Asparagus Scramble