Cheesy strata with bagels, dried sausage and spinach

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



  • 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



  • 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.