This is my adaptation of a recipe I saw printed on a calendar! Everyone who has tried it has loved it! The eggs, sausage, cheese, greens, caramelized onions and capers have been included every time I have made it, but I have changed up the other vegetable ingredients according to what I happened to have on hand at the time. It has never been less than wonderful!
Egg Strata Casserole (Make Ahead)
1 ½ lb ground breakfast sausage, cooked and crumbled
1 large onion, chopped and sautéed until caramelized
16 oz bag of fresh greens, steamed and chopped or use frozen (squeeze out liquid)
1 bunch broccoli, steamed and chopped (optional)
3 oz jar of capers, drained
1 sweet pepper, chopped and sautéed (optional)
2 carrots, peeled, sliced and steamed until tender (optional)
1 ½ cup shredded cheese (I use a blend of Manchego and Pecorino Romano sheep cheeses)
12 eggs, beaten
Lightly grease a 9 x 13” baking dish. Sprinkle the bottom with the cooked and crumbled breakfast sausage. Layer on the next ingredients in the order listed: caramelized onions, cooked greens (may be kale, swiss chard, spinach or a combination of greens), capers, and other optional vegetables of your choice: broccoli, carrots, sweet peppers, or any other vegetables you have on hand that appeal to you.
Sprinkle the grated cheese over the top of the strata of sausage and vegetables. At this point, the casserole may be covered and stored in the refrigerator overnight.
About 45 minutes before you plan to serve the dish, beat the dozen eggs and pour them evenly over the top of the sausage / vegetable / cheese strata. Bake at 350 degrees for approximately 35 minutes or until the eggs are set.