Sausage and Swiss chard strata

Sausage and Swiss chard strata

Based on 13 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

45 min

Resting

400 min

Ingredients

2Servings
125 g
Italian sausages
87½ g
Swiss chard
¼
red onion
82½ g
stale hearty bread
27½ g
Gruyère cheese
12½ g
Parmesan cheese
¼ tbsp
olive oil
2
eggs
105 ml
whole milk
¼ tbsp
Dijon mustard
tsp
freshly grated nutmeg
salt
pepper
butter for greasing
MetricImperial

Utensils

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal529
Fat37 g
Protein26 g
Carb23 g
  • 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.
    • ¼ red onion
    • 87½ g Swiss chard
    • 82½ g stale hearty bread
    • 27½ g Gruyére cheese
    • 12½ g 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.
    • ¼ tbsp olive oil
    • 125 g 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
    • pepper
    • 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.
    • 2 eggs
    • 105 ml whole milk
    • ¼ tbsp Dijon mustard
    • tsp freshly grated nutmeg
    • salt
    • pepper
    • 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.

  • Enjoy your meal!

    Sausage and Swiss chard strata

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!