Christmas Breakfast Strata with Sausage and Bacon
This extra-cheesy, Christmas Breakfast Strata with Sausage and Bacon is one of our go-to Sunday brunch recipes. But it also holds a special place for every Christmas morning.
Servings: 6 servings
Ingredients
- 6 large eggs
- 1 ½ cups whole milk or half & half
- 1 cup mozzarella cheese, shredded
- 3 green onions, thinly sliced
- ¼ cup fresh chopped chives
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices deer bacon
- 4 ounces venison breakfast sausage
- 1 yellow onion, diced
- 3 cups white or wheat bread, cut into 1-inch cubes
- 2 cups fresh baby spinach
- ¼ cup Parmesan cheese, shredded
Instructions
- Preheat oven to 425 degrees F.
- In a mixing bowl, beat eggs and milk together until thoroughly combined. Stir in mozzarella cheese, green onions, chives, salt and pepper. Set aside.
- Cook deer bacon in a 10-inch cast iron skillet over medium heat until crispy, about 5 minutes. Transfer bacon to a cutting board and chop into bite-size pieces.
- In the same skillet over medium-high heat, add yellow onion and deer sausage. Cook, breaking up meat with a fork or spatula until mixture is well browned, about 5 minutes. Add the bread and carefully fold into the sausage/onion mixture. Cook, stirring occasionally, until lightly toasted, about 3 minutes.
- Remove skillet from heat, add reserved bacon, and fold in the egg mixture. Add half of the spinach (1 cup) and fold into the mixture until well combined. Add the other half and fold again until well combined. Sprinkle the top with Parmesan cheese.
- Transfer skillet to the oven and bake on the center rack until the top is browned and the strata is cooked through, about 15 minutes, rotating skillet halfway through so it bakes evenly. Let strata cool for 5 minutes before serving.
