Sausage and Swiss chard strata

Sausage and Swiss chard strata

Bele, singer


„Hearty and utterly delicious—ideal for special occasion mornings!“

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
400
min.
Resting

Ingredients

Servings:-8+
500 g
Italian sausages
1 large bunch
Swiss chard
1
red onion
330 g
stale hearty bread
110 g
Gruyère cheese
50 g
Parmesan cheese
1 tbsp
olive oil
8
eggs
420 ml
whole milk
1 tbsp
Dijon mustard
½ tsp
freshly grated nutmeg
salt and pepper to taste
butter for greasing
Metric
Imperial
  • 500 g Italian sausages
  • 1 large bunch Swiss chard
  • 1 red onion
  • 330 g stale hearty bread
  • 110 g Gruyère cheese
  • 50 g Parmesan cheese
  • 1 tbsp olive oil
  • 8 eggs
  • 420 ml whole milk
  • 1 tbsp Dijon mustard
  • 0.5 tsp freshly grated nutmeg
  • salt and pepper to taste
  • butter for greasing

Utensils

  • cheese grater
  • nutmeg grater
  • refrigerator
  • large heavy-bottomed sauté pan
  • oven
  • plastic wrap
  • chef's knife
  • paper towels
  • whisk
  • cutting board
  • large baking dish
  • large measuring cup

Enjoy with

Prosecco
For a perfectly indulgent and celebratory brunch, pair with Prosecco!

Nutrition per serving

Cal
529
Protein
26g
Fat
37g
Carb
23g

Step 1/5

Grease a large baking dish with butter and set aside. Chop onion, remove stems from Swiss chard, and chop the leaves. Cube the bread. Grate the cheeses.
  • red onion
  • large bunch Swiss chard
  • 330 stale hearty bread
  • 110 Gruyére cheese
  • 50 Parmesan cheese
  • butter for greasing
  • cheese grater
  • chef's knife
  • cutting board
  • large baking dish

Grease a large baking dish with butter and set aside. Chop onion, remove stems from Swiss chard, and chop the leaves. Cube the bread. Grate the cheeses.

Step 2/5

Place a large, heavy-bottomed sauté pan over medium heat; lightly oil pan, then add the sausages. Cook until browned and cooked through. Transfer to a paper towel-lined plate to drain and cool slightly, then slice.
  • tbsp olive oil
  • 500 Italian sausages
  • large heavy-bottomed sauté pan
  • paper towels

Place a large, heavy-bottomed sauté pan over medium heat; lightly oil pan, then add the sausages. Cook until browned and cooked through. Transfer to a paper towel-lined plate to drain and cool slightly, then slice.

Step 3/5

Add more oil to pan if needed, then add onion and cook until soft and fragrant. Add chard to pan along with salt and pepper to taste and cook until wilted. Remove pan from heat and set aside.
  • salt and pepper to taste
  • olive oil (optional)

Add more oil to pan if needed, then add onion and cook until soft and fragrant. Add chard to pan along with salt and pepper to taste and cook until wilted. Remove pan from heat and set aside.

Step 4/5

Whisk together eggs, milk, mustard, nutmeg, and pepper to taste in a large measuring cup.
  • eggs
  • 420 ml whole milk
  • tbsp Dijon mustard
  • 0.5 tsp freshly grated nutmeg
  • salt and pepper to taste
  • nutmeg grater
  • whisk
  • large measuring cup

Whisk together eggs, milk, mustard, nutmeg, and pepper to taste in a large measuring cup.

Step 5/5

Spread half of the bread over bottom of baking dish and top with half of the sausage, half of the Swiss chard mixture, and half of the cheeses. Repeat, layering the remaining ingredients in this pattern. Pour egg mixture over everything, then cover tightly with plastic wrap and refrigerate overnight. Remove strata from refrigerator approx. 30 min. before baking. Preheat oven to 175°C/350°F. Bake for approx. 40 – 50 min., or until golden brown and cooked through. Let cool slightly before serving.
  • refrigerator
  • oven
  • plastic wrap

Spread half of the bread over bottom of baking dish and top with half of the sausage, half of the Swiss chard mixture, and half of the cheeses. Repeat, layering the remaining ingredients in this pattern. Pour egg mixture over everything, then cover tightly with plastic wrap and refrigerate overnight. Remove strata from refrigerator approx. 30 min. before baking. Preheat oven to 175°C/350°F. Bake for approx. 40 – 50 min., or until golden brown and cooked through. Let cool slightly before serving.