Sobre esta receta

Una querida cazuela para desayuno que se puede preparar con anticipación, en capas con pan en cubos, salchicha sabrosa, verduras salteadas y una rica natilla de huevo, todo horneado hasta que esté dorado e inflado. La strata es la comida favorita de las multitudes — ensamblala la noche anterior, refrigérala durante la noche y simplemente hornéala por la mañana. Perfecta para brunches festivos, reuniones de fin de semana, o en cualquier momento en que desees un desayuno abundante e impresionante con un esfuerzo mínimo por la mañana.

Instrucciones

1. 1

   Grease a 9x13-inch baking dish with butter or cooking spray and set aside.

2. 2

   Heat a large skillet over ^[medium-high heat]. Add the Italian pork sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pan.

3. 3

   Reduce heat to ^[medium]. Add the diced yellow onion and red bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant. If using baby spinach, stir it in and cook just until wilted, about 1 minute. Remove from heat.

4. 4

   Spread half of the bread cubes in an even layer in the prepared baking dish. Top with half the cooked Italian pork sausage, half the vegetable mixture, and 3/4 cup of the shredded sharp cheddar cheese. Repeat with the remaining bread, sausage, and vegetables. Reserve the remaining 1 1/4 cups of cheese for the top.

5. 5

   In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, kosher salt, black pepper, nutmeg, and thyme (if using) until fully combined and smooth.

6. 6

   Slowly and evenly pour the egg custard over the layered bread and Italian pork sausage in the baking dish. Gently press down on the bread with a spatula or your hands to help it absorb the custard. Scatter the remaining 1 1/4 cups of sharp cheddar cheese evenly over the top.

7. 7

   Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour, or ideally overnight (8–12 hours).

8. 8

   When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 20–30 minutes while you preheat the oven to ![350°F].

9. 9

   Remove the plastic wrap and cover the dish loosely with aluminum foil. Bake for 30 minutes, then uncover and continue baking for another 25–30 minutes, until the top is golden brown, the cheese is bubbly, and the center is set (a knife inserted in the center should come out clean, or an instant-read thermometer should read %[160°F]).

10. 10

    Remove from the oven and let the strata rest for 10 minutes before slicing.

11. 11

    Garnish with fresh chives if desired, cut into squares, and serve warm directly from the dish.