Ingredients for Potato Strata With Spinach Sausage And Goat Cheese
- 1 pound Italian sausage
- Baby Spinach
- 2 tablespoons butter
- 6 large eggs
- Kosher Salt
- 1/2 teaspoon black pepper
- 9 ounces goat cheese, crumbled
- Sun Dried Tomato
- 1/4 cup all-purpose flour
- Simply Potatoes Diced Potatoes With Onion
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How to Make Potato Strata With Spinach Sausage And Goat Cheese
- Preheat oven to 350°F (175°C).
- Heat a large frying pan over medium heat.
- Remove casings from 1 pound Italian sausage and cook thoroughly, crumbling it into small pieces. Drain on paper towels and set aside.
- Pour off excess grease from the pan. Add 5 ounces fresh spinach and cook until wilted, about 2 minutes. Let cool, then squeeze out excess liquid.
- Place 2 tablespoons butter in a 2-quart baking dish. Place in the oven to melt while preparing the egg mixture.
- In a large bowl, whisk together 6 large eggs, 2/3 cup crumbled goat cheese (about 6 ounces), 1/4 cup sun-dried tomatoes (oil-packed, drained), 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 2 cups diced potatoes (about 2 medium), the wilted spinach, and the cooked sausage to the egg mixture. Gently stir to combine.
- Carefully remove the baking dish from the oven. Pour the egg mixture into the dish.
- Crumble the remaining 1/3 cup goat cheese (about 3 ounces) over the top.
- Bake for 50-55 minutes, or until the eggs are set and the strata is golden brown.
- Let cool for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
17g
Fat
136g
Carbs
4g
