The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

By Rachael Ray

This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.

INGREDIENTS :

• 1 box organic chopped frozen spinach (10 ounces)
• 1 tablespoon extra virgin olive oil (EVOO)
• 3/4 pound bulk spicy breakfast sausage (12 ounces)
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1/2 pound stale white or French bread, cubed (7-8 cups)
• 12 eggs
• 2 cups milk or half-and-half
• 1/4 cup Dijon mustard
• 2 cups shredded caciocavallo cheese or Parmigiano Reggiano cheese

 HOW TO MAKE IT :

Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onion and garlic and cook to soften, 5-6 minutes. Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs; repeat. Cover and store in the fridge.

Bring the strata to room temperature for about 30 minutes before you bake. Pre-heat the oven to 350°F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered for 1 hour. Let stand 10 minutes and serve.
 
 Source : Rachael Ray.com

Chorizo-Tortilla Tortilla (by Rachael Ray)

Chorizo-Tortilla Tortilla (by Rachael Ray)

This Spanish-inspired egg dish can be served in a variety of ways. Try it with soup or a salad.

INGREDIENTS :

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound cured chorizo, casings discarded and meat chopped
• 4 plum tomatoes, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 red pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
• 1 red chili pepper, such as Fresno, thinly sliced
• Salt and pepper
• A handful of cilantro or flat leaf parsley, chopped
• 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
• 12 extra-large eggs, beaten
• 1 1/2 cups young Manchego or Monterey Jack cheese, shredded
• Hot sauce, to pass around the table

Services : 4 peoples

PREPARATION :

Pre-heat the oven to 425°F.

In a 10-inch, nonstick, ovenproof skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2-3 minutes. Add the tomatoes, onion, garlic, bell pepper, chili pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro or parsley and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
Transfer the tortilla to the oven and bake until cooked through, 15-18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

Source : RACHAEL RAY