Sausage and Swiss chard strata

Based on 12 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

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

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

Nutrition per serving

Cal
529
Protein
26 g
Fat
37 g
Carb
23 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.
    • red onion
    • 350 g Swiss chard
    • 330 g stale hearty bread
    • 110 g Gruyére cheese
    • 50 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.
    • 1 tbsp olive oil
    • 500 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.
    • eggs
    • 420 ml whole milk
    • 1 tbsp Dijon mustard
    • ½ 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.