Hearty Potato Strata with Spinach, Sausage and Goat Cheese
Photo by aeht206
| Recipe Details | |
|---------|---------|
| Total Prep & Cook Time | 1 hour 15 minutes |
| Yields | 1 full baked strata |
| Servings | 4–6 people |
Ingredients
1 lb (450g) Italian sausage
5 oz (140g) fresh baby spinach
2 tablespoons unsalted butter
10 large eggs
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 oz (170g) goat cheese, divided
⅓ cup drained, chopped sun-dried tomatoes
2 tablespoons all-purpose flour
20 oz (560g) package Simply Potatoes Diced Potatoes with Onion
Step-by-Step Instructions
Preheat your oven to 350°F (175°C).
Heat a large skillet over medium heat. Squeeze sausage out of its casings into the warm pan, then cook, breaking the meat into small crumbles as it browns, until fully cooked through. Transfer cooked sausage to a paper towel-lined plate to drain excess grease, then set aside.
Pour off any remaining fat from the skillet, then add baby spinach to the pan. Cook for roughly 2 minutes, tossing occasionally, until fully wilted. Let the spinach cool slightly, then squeeze out all excess moisture to prevent a soggy finished strata.
Place the butter in a 2-quart baking dish, then set the dish in the preheating oven to let the butter melt completely.
In a large mixing bowl, whisk together eggs, two-thirds of the goat cheese, sun-dried tomatoes, flour, salt, and pepper until evenly combined. Fold in the diced potatoes with onion, drained sausage, and squeezed spinach, then mix until all ingredients are evenly distributed.
Carefully remove the baking dish with melted butter from the oven. Pour the entire egg and potato mixture into the dish, spreading it into an even layer. Crumble the remaining goat cheese over the top, then return the dish to the oven.
Bake for 50–55 minutes, until the center of the strata is fully set (no jiggly raw egg when you gently nudge the dish). Let the strata rest and cool for 5 minutes before slicing and serving.
Community Questions
Got a question about this recipe? Share it with the cooking community here!
Community Reviews
I never liked sun-dried tomatoes before, and I’d never actually cooked with them, but my mom was visiting and she loves them so I gave this recipe a try… and I’m now a total convert! The combination of sun-dried tomatoes, goat cheese, and sausage creates such a delicious, balanced flavor. I’ll absolutely be making this again.
Savory and so filling. This is such a cozy comfort dish with a lovely, satisfying texture. I love that this uses goat cheese instead of the typical cheddar most strata recipes call for—it adds such a wonderful tangy kick you don’t get elsewhere!
This was so tasty! I made this for dinner as a test run for a brunch I’m hosting next weekend, and it’s a home run. It’s easy to pull together, rich and savory, and my whole family is already fighting over the leftovers at our house!
Such a perfect all-in-one meal! I love every single ingredient this calls for, and even though I made it for dinner, it works just as well for breakfast or lunch. That’s what leftovers are for, right? Total yum.
Absolutely delicious! The goat cheese is such a nice change of pace, and it gives this strata a deeper, wonderfully savory flavor. It also reheats fantastically well, too!
View 7 additional community reviews
