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End every meal on a high note with Hatfield.

115 MINS
Prep Time: 20 Minutes
Cook Time: 95 Minutes
Serving Size: 8
  • 1 lb Hatfield® Recipe Essentials™ Sweet Italian Ground Sausage
  • 1 loaf rustic French bread, cut into cubes
  • 6 large eggs
  • 2½ cups whole milk
  • 6 oz fresh baby spinach
  • 1 (28 oz) can roasted red peppers
  • ¼ cup Romano cheese, grated
  • 2 cups mozzarella, shredded
  • 1 tsp fresh garlic, chopped
  • Preheat oven to 350°F.
  • Butter 13” x 9” x 2” inch baking dish.
  • In sauté pan coated with olive oil, cook spinach and garlic until wilted. Remove from pan and set in a bowl to cool.
  • Julienne roasted peppers and set aside.
  • Whisk together eggs, milk, Romano, and mozzarella. Add spinach and red peppers.
  • Place sausage in skillet. Cook over high heat, breaking up sausage with a fork, until sausage is cooked all the way through, about 7-10 minutes. Allow to cool and add to egg mixture.
  • Arrange the bread in prepared baking dish. Pour in egg mixture and allow to soak into bread cubes. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata uncovered until puffed and brown, about 60 minutes.
  • Remove from oven and sprinkle rest of the mozzarella over top and let melt.