Potato Strata With Spinach Sausage And Goat Cheese Recipes

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POTATO STRATA WITH SPINACH, SAUSAGE AND GOAT CHEESE



Potato Strata With Spinach, Sausage and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: This savory baked strata gets its zing from goat cheese and sundried tomatoes, balancing out the savory flavors of the Italian sausage. Easy to prepare and a crowd pleaser, it can be served for dinner with a side salad or as the centerpiece of brunch! For a lighter version make it with turkey or chicken sausage.

Provided by aeht206

Categories     Potato

Time 1h15m

Yield 1 strata, 4-6 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
5 ounces Baby Spinach
2 tablespoons butter
10 eggs
1 teaspoon kosher salt
1/4 teaspoon pepper
6 ounces goat cheese
1/3 cup sun-dried tomato
2 tablespoons flour
20 ounces Simply Potatoes Diced Potatoes with Onion

Steps:

  • Preheat an oven to 350°F.
  • Heat a large frying pan over medium heat. Remove the sausage from its casings, and cook the sausage thoroughly, crumbling it into small pieces. Drain the sausage on a paper towel and set aside. Pour off the remaining fat, then add the spinach to the pan and cook until wilted, about 2 minutes. Let cool, then squeeze the spinach so that excess liquid is removed.
  • Place the butter in a 2-quart baking dish, and place in the oven to melt.
  • In a large bowl, mix together the eggs, 2/3 of the goat cheese, sundried tomatoes, flour, salt and pepper. Add in the diced potatoes, spinach and sausage. Mix to combine.
  • Carefully remove the dish with the melted butter from the oven, then pour the egg mixture into the dish. Crumble the remaining goat cheese over the top, then carefully place back in the oven.
  • Bake the strata until the eggs are set in the middle, about 50-55 minutes. Let cool for 5 minutes before eating.

Nutrition Facts : Calories 809.5, Fat 61.7, SaturatedFat 27.4, Cholesterol 578.6, Sodium 2375.9, Carbohydrate 13.7, Fiber 1.6, Sugar 4.4, Protein 48.7

SPINACH, POTATO AND GOAT'S CHEESE TART



Spinach, Potato and Goat's Cheese Tart image

This is a delicious tart, full of healthy spinach perfectly complimented by the flavor of the goat's cheese.

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 15

Shortcrust Pastry, recipe follows
9 ounces baby spinach or trimmed large spinach leaves
7 baby new potatoes, unpeeled (about 8 ounces)
4 eggs
9 ounces heavy cream
Salt and freshly ground black pepper
Zest of 1/2 lemon
Pinch freshly grated nutmeg
Pinch ground cayenne pepper
1 ounce Parmesan cheese, finely grated
5 ounces goat cheese, cut into 1/4 to 1/2-inch slices
7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

Steps:

  • Make the Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using. Preheat the oven to 350 degrees F. Line the tart tin with the dough and bake 'blind'. Cook's Note: Blind Baking. To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F oven for 15 to 20 minutes, or until the pastry feels dry. Remove the paper and beans, and brush with a little leftover beaten egg, and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven, and set aside in the pan while you make the filling. The pastry can be baked a day in advance and kept covered until you need it. Filling: Wash and dry the spinach, removing any tough stalks and stems, if using large spinach leaves. In a medium-size saucepan, cook the spinach in just the water that's clinging to it, over a low heat until it wilts. Drain the spinach in a colander or sieve, and let cool a little, then squeeze most of the moisture out with your hands, and roughly chop. Meanwhile, steam or boil the potatoes, until just cooked, and cool the potatoes on a tray or board. When the potatoes are cool enough to handle, cut them into 1/4-inch thick slices. In a medium-sized bowl, whisk the eggs, and add the cream, salt, and pepper, lemon zest, nutmeg, cayenne pepper, and grated Parmesan. Whisk these ingredients together, and then add the spinach, and mix through. Season well as the potatoes are very mild and need a good contrast. Spread the potato slices over the base of the prepared tart, and dot with the goat's cheese, reserving a few slices of each to place on the top, if you wish. Gently spoon the spinach cream mixture over the cheese, as high as you can go. If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven. Place the pan in the oven, and then add the remaining filling, and any remaining potato, and cheese slices. Bake until the tart is golden brown and just set in the center, about 35 to 40 minutes. Remove the tart from the oven, and let cool for about 10 minutes before serving.
  • Shortcrust Pastry
  • Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Makes 1 crust (about 14 ounces).

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA



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

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 box or bag organic chopped frozen spinach
1 tablespoon EVOO
12 ounces bulk spicy breakfast sausage
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 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded caciocavallo cheese or Parmigiano-Reggiano

Steps:

  • 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, and 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 onions and garlic and cook to soften, 5 to 6 minutes. Then 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. Preheat the oven to 350 degrees F with the rack in the center of the oven.
  • Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

EASY SAUSAGE STRATA



Easy Sausage Strata image

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Provided by LISAJANI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 10h

Yield 8

Number Of Ingredients 7

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  • Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
  • Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  • Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g

BACON, CHEDDAR AND SPINACH STRATA



Bacon, Cheddar and Spinach Strata image

Even with just one layer of filling in the middle of this strata, you'll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

1 tablespoon bacon grease
1 (1 pound) loaf day-old bread, cubed
12 large eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 ½ cups heavy cream
1 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound fresh spinach, wilted, squeezed dry
12 ounces shredded extra-sharp Cheddar cheese, divided

Steps:

  • Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
  • Place bread cubes in a large mixing bowl.
  • Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
  • Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
  • Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 23.5 g, Cholesterol 267.7 mg, Fat 39.9 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 20 g, Sodium 1168.5 mg, Sugar 2.2 g

SPINACH AND CHEDDAR STRATA



Spinach and Cheddar Strata image

This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 1/4 cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
  • In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

Nutrition Facts : Calories 398 g, Fat 23 g, Fiber 2 g, Protein 23 g

EGG AND POTATO STRATA #SP5



Egg and Potato Strata #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. An easy dish of layered bread, Simply Potatoes "Shredded Hash Browns", whipped eggs and cheese baked into a one dish breakfast or a quick main course lunch.

Provided by Jill T.

Categories     Breakfast

Time 45m

Yield 4 individual strata, 4 serving(s)

Number Of Ingredients 5

4 slices buttered bread (Sourdough works well)
2 cups Simply Potatoes® Shredded Hash Browns
4 eggs
1/4 cup milk
8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, gives a nice kick

Steps:

  • Butter an 11 x 7 inch baking dish.
  • Evenly lay buttered bread in bottom of dish.
  • Put 1/2 cup Simply Potatoes "Shredded Hash Browns" on each bread slice.
  • Whip eggs and milk together and pour over bread and potatoes.
  • Place shredded cheese on top of all.
  • Bake at 350 degrees for 30 minutes uncovered or until cheese is melted and lightly toasted.

Nutrition Facts : Calories 376.7, Fat 25, SaturatedFat 14.1, Cholesterol 247.8, Sodium 559, Carbohydrate 14.4, Fiber 0.6, Sugar 1.6, Protein 22.8

OVERNIGHT SAUSAGE STRATA



Overnight Sausage Strata image

This dish is convenient since you prepare it the night before baking. I always serve this when we have overnight guests because there's no morning prep time. I get to visit while it's in the oven.-Elizabeth Link, Charlotte, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9

7 cups cubed day-old bread
1/4 cup butter, melted
8 large eggs, lightly beaten
2-1/2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 pound bulk pork sausage, cooked and drained
1-1/2 cups shredded cheddar cheese

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

CHEESE SAUSAGE STRATA



Cheese Sausage Strata image

Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. -Teresa Marchese, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

1-1/2 pounds bulk pork sausage
9 large eggs, lightly beaten
3 cups whole milk
9 slices bread, cubed
1-1/2 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1-1/2 teaspoons ground mustard

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 25g fat (11g saturated fat), Cholesterol 217mg cholesterol, Sodium 1097mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

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2015-03-15 Bake in 400F (200C) oven for 15 minutes. Sauté shallots in oil over medium heat until softened. Add sausage and sauté until cooked through. Add spinach, herbs, spices and heat through. Whisk 3 eggs and milk together. To assemble: When crust is done, remove from oven. Spread the sausage / spinach mixture evenly over the crust.
From thymeforcookingblog.com


SAUSAGE, POTATO, SPINACH & CHEDDAR FRITTATA - LEMOINE FAMILY …
2015-08-12 Squeeze the sausage out of the casing. Heat a 10 inch oven safe, non stick skillet over medium heat. Add in the butter, olive oil, onion, potato and sausage. Season with salt, pepper and garlic powder. Stir frequently, breaking up the sausage into smaller pieces and to prevent sticking.
From lemoinefamilykitchen.com


HOLIDAY BREAKFAST EGG STRATA + VIDEO | KEVIN IS COOKING
2020-12-23 In a mixing bowl whisk the eggs, milk, and spices until blended. Pour this mixture over the layered strata pan slowly to absorb completely. OR IF NOT LAYERING pour the egg mixture over the chopped bread, cooked sausage, spinach and cheese in a bowl. Mix thoroughly and place in prepared baking dish.
From keviniscooking.com


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