Type: Breakfast, Brunch, Entree
Prep Time: 10 min.
Cook Time: 50 min.
Ready in: 60 min.
Servings: 8
Perfect for hosting a brunch crowd, this dish can be set up the night before and baked in morning.
Directions
In a large bowl, whisk the eggs, milk, half & half, 1 cup Paradiso Reserve, salt, and pepper. Add the bread and mix to soak all of the bread. Set aside.
Heat a large skillet over medium-high heat. Add butter and sauté mushrooms, garlic powder, and crushed red pepper until mushrooms are golden brown and tender, 10 min. Season with salt and pepper.
In a greased baking dish, add half of the soaked bread and top with half the mushrooms, half the sausage, and half the spinach. Top with 1 cup shredded Paradiso Reserve. Repeat layers, adding in any leftover liquid from the bread. Gently press to make sure bread is soaked in liquid. Cover and refrigerate for 1 hour or overnight.
Preheat the oven to 350°F (177℃). Bake the strata until bread is golden brown and cheese is melted, 35–40 min.
Try this also: Paradiso Reserve is perfect with antipasti. Serve with salami, olives, artichoke hearts and roasted peppers.
Ingredients
5 large eggs
1½ cups (350ml) milk
1½ cups (350ml) half & half
3 cups (300g) shredded Paradiso Reserve
1 loaf Ciabatta bread or other rustic white bread, cut into 1-inch cubes
2 tbsp butter
1 8oz (227g) pkg sliced white mushrooms
1 8oz (227g) pkg sliced crimini mushrooms
1 tsp garlic powder
¼ tsp crushed red pepper flakes
3 links cooked Italian chicken sausage, sliced
1 10 oz (283g) pkg frozen spinach, thawed and drained
