Potato Strata With Spinach Sausage And Goat Cheese

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Ready, set, cook! Special edition contest entry: this savory baked strata gets its zing from goat cheese and sundried tomatoes, balancing out the savory flavors of the italian sausage. easy to prepare and a crowd pleaser, it can be served for dinner with a side salad or as the centerpiece of brunch! for a lighter version make it with turkey or chicken sausage.

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Steps

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Preheat an oven to 350f.

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Heat a large frying pan over medium heat.

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Remove the sausage from its casings , and cook the sausage thoroughly , crumbling it into small pieces.

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Drain the sausage on a paper towel and set aside.

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Pour off the remaining fat , then add the spinach to the pan and cook until wilted , about 2 minutes.

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Let cool , then squeeze the spinach so that excess liquid is removed.

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Place the butter in a 2-quart baking dish , and place in the oven to melt.

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In a large bowl , mix together the eggs , 2 / 3 of the goat cheese , sundried tomatoes , flour , salt and pepper.

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Add in the diced potatoes , spinach and sausage.

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Mix to combine.

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Carefully remove the dish with the melted butter from the oven , then pour the egg mixture into the dish.

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Crumble the remaining goat cheese over the top , then carefully place back in the oven.

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Bake the strata until the eggs are set in the middle , about 50-55 minutes.

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Let cool for 5 minutes before eating.

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Ingredients

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italian sausage, baby spinach, butter, eggs, kosher salt, pepper, goat cheese, sun-dried tomato, flour, simply potatoes diced potatoes with onion