You guys! Look at this strata! Recently I took an Instagram poll to see if you wanted more sweet or more savory breakfast ideas. I have a few ideas coming up for both, but since 78% of you voted for savory, I decided to give you this savory, hearty, filling, delicious breakfast strata first. It’s not as photogenic as I had hoped, but as we all know, it’s what’s inside that matters, and what’s inside this bad boy is incredible.
A strata is like an egg casserole, loaded with meat and veggies. I added sausage, spinach, shallot, and red pepper to this one. But unlike other casseroles, it also has hunks of dried bread. Some of those hunks soak up all the egg and bake up soft and tender. Others peek up above the surface and get crispy in the oven. It’s heavenly.
Now that I perfected my Crispy Grain-Free Waffles recipe, I decided that strata could only be made better by replacing dried pieces of bread, with pieces of waffle instead. Guess what. I was right! It’s genius. Now this recipe takes some time to put together (most of the time is hands-off), and it is well worth it, but you will be doing yourself a big favor by making the waffles in advance. Just make a whole batch and throw them in the fridge or freezer. Then when you want to make this strata, you’re ahead of the game.
I wanted to call this Christmas Breakfast Strata because the spinach and red pepper make it red and green. But, I decided not to, because I don’t want you to think that it’s JUST for Christmas! This is a showstopper, so it’d be perfect for a holiday brunch. But, it’s also easy enough to put together during a weekend meal prep! The leftovers reheat well in an oven, toaster oven, or air fryer. One batch makes enough for breakfast all week long! I really hope you try this recipe because I think it has real potential to become a favorite.
Waffle Breakfast Strata
1 batch Crispy Grain-Free Waffles
1 lb. breakfast sausage
1/2 red bell pepper, diced
1 lg shallot, diced
4c spinach, lightly packed
1c swiss cheese, shredded (omit to keep it dairy-free)
1 1/2c filtered water
salt, pepper, nutmeg
Cut the waffles into cubes and set aside to dry out a bit.
In a large skillet, sauté the sausage until it’s fully cooked, then remove to a bowl leaving as much fat in the pan as you can.
In the remaining fat, sauté the shallot and red pepper until they’re tender.
When the veggies are mostly cooked, add in the spinach and sauté until it’s wilted.
Turn off the heat, then dump the sausage back into the skillet and stir everything to combine.
Add the waffles and cheese to a 3 qt. baking dish.
Add the sausage and veggies to the baking dish, then stir everything together.
In a blender, combine the cashews and water. Blend them until smooth and creamy.
Add the eggs and a pinch of each of the spices to the blender, then blend on low until everything is combined.
Pour the egg mixture into the baking dish. Push all the goodies down into the egg mixture, then cover the dish.
Refrigerate the strata for 2 hours to overnight.
When you’re ready to bake the strata, heat the oven to 350. Bake for about 1 hour, until the middle of the strata is set.
As the strata cools, it’ll set up a bit more. So let it sit for about 30 mins before digging in.
If you make this delicious strata, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make this next time you need an amazing brunch!