Brunches & breakfasts , Casseroles , Eggs

Cheesy strata with bagels, dried sausage and spinach

Name: Cheesy strata with bagels, dried sausage and spinach
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 6
Cuisine: Québécoise
Ingredients: 2 cups milk; 10 big bio eggs; 1/2 teaspoon dried parsley; 1/2 teaspoon paprika; 5 whole wheat bagels, split in half then cut in 8; Olive oil; 150g craft dried sausage, cut in mini cubes; 8 white mushrooms, sliced; 1 yellow onion, finely chopped; 4 cups compact baby spinach; 1 pint (551ml) raisin tomatoes, cut in half; A handful fresh parsley, chopped; 20 fresh basil leaves, chopped; 2 cups sharp cheddar grated; One 226g ball of fresh mozzarella; Salt and ground pepper

Preparation 2 h
Cooking 1 h
Servings 6
Freezing I do not suggest

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Ingredients
Preparation
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This cheesy strata with bagels, dried sausage and spinach can be served at any meal of the day. Originally made for breakfast, it will fix your brain especially if you are hangover !

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Ingredients

2 cups milk
10 big bio eggs
1/2 teaspoon dried parsley
1/2 teaspoon paprika
5 whole wheat bagels, split in half then cut in 8
Olive oil
150g craft dried sausage, cut in mini cubes
8 white mushrooms, sliced
1 yellow onion, finely chopped
4 cups compact baby spinach
1 pint (551ml) raisin tomatoes, cut in half
A handful fresh parsley, chopped
20 fresh basil leaves, chopped
2 cups sharp cheddar grated
One 226g ball of fresh mozzarella
Salt and ground pepper

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Preparation

In a giant bowl, add the milk, eggs, dried parsley, paprika then season with salt and pepper. Wisk to combine well. Add the bagels then stir to coat well. Place in the fridge and let soak 30 minutes.
In a skillet at medium heat, pour 1-2 tablespoons olive oil then add the dried sausage. Cook for 2-3 minutes to render the fat. Reserve in a bowl but leave fat in skillet.
Add the mushrooms and onion followed by a small drizzle of olive oil then stir. Continue cooking while stirring for about 4-5 minutes.
Add the spinach, raisin tomatoes and reserved dried sausage. Stir and continue cooking for 2-3 minutes until spinach soften. Season with salt and pepper to taste. Remove from heat and let cool down 20 minutes.
Preheat the oven at 375°F.
Pour the veggies mix with the bagels then add the parsley, basil leaves and cheddar. Season with salt and pepper then toss well.
Pour the everything in a 9”x13” baking dish and spread well. Rip the fresh mozzarella chunks and spread on top. Place in the oven and cook for about 45 minutes or until a toothpick comes out clean when inserted in the center. If the top gets too golden before it gets correctly cooked, cover with aluminium foil. Remove from the oven and let cool down 5-10 minutes before serving! ***Cooking time may vary depending on the baking dish you are using.

Our sommeliers suggest

Sieur de Lévy, Frampton Brasse

Jura, France

Eggs, cheese, bagel and sausage: the strata comes out of the oven dense and generous. A German-style pilsner brings the freshness it lacks, with its floral notes, fresh bread and pepper. Its fizz revives the appetite between servings, especially at brunch. See the product

Chateau Philippe Le Hardi Bourgogne Côte d'Or Clos de la Chaise Dieu 2023

Burgundy, France

The Chateau Philippe Le Hardi Clos de la Chaise Dieu is a white Burgundy made from chardonnay, round and fresh at once. That freshness cuts through the cheddar and mozzarella, while the roundness keeps up with the eggs and the sausage. Easy to pour at a long weekend brunch, and nobody will say no to a second slice! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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