Spring is peaking at us
This week at the farm, we’ve been busy welcoming new piglets, collecting sap from our black walnut trees, and using up all the tiny pullet eggs in a strata recipe my mother-in-law shared with me.
Stratas are forgiving, flexible, and perfect for feeding people without fuss. Use what you have, trust your instincts, and don’t overthink it.
Farm Kitchen Egg Strata Recipe
Ingredients
12 eggs
6–7 slices sourdough bread, sliced
(any crusty bread or stale white bread works great)1 lb sausage
2 large handfuls of spinach
1 large white onion, diced
Minced garlic (measure with your heart)
2 cups shredded cheese of your choice
2 cups whole milk or half-and-half
1–2 tablespoons sriracha
Salt and pepper, to taste
Instructions
Preheat your oven to 385°F.
Brown the sausage in a skillet until fully cooked. Remove from the pan and set aside.
In the same pan, sauté the diced onion until soft. Add garlic and cook just until fragrant. Toss in the spinach and cook until just wilted.
Grease a baking dish and layer the sliced bread across the bottom.
Spread the sausage and vegetable mixture evenly over the bread. Sprinkle the shredded cheese on top.
In a large bowl, whisk together the eggs, milk or half-and-half, sriracha, salt, and pepper.
Pour the egg mixture evenly over the bread and fillings, gently pressing down so everything gets soaked.
Bake uncovered at 385°F for 20 minutes.
Reduce the oven temperature to 350°F, cover the dish with foil, and bake for an additional 50–60 minutes, until set in the center.
Remove from the oven and let cool for 10 minutes before slicing and serving.
Notes from the Kitchen
This dish reheats beautifully and makes great leftovers. You can swap the cheese, add mushrooms or peppers, or leave out the sriracha if you prefer things mild. It’s a great way to use up bread that’s a little past its prime and turn it into something special.
