Dairy Farmers of Canada

Wild Mushroom, Sausage and Spinach Strata

Also called a ‘wife saver’ (or a ‘husband saver’ in some families), this make-ahead dish is a celebratory, yet relaxing, way to enjoy Christmas morning. Old Canadian Cheddar, eggs and crusty sourdough are the perfect backdrop to mushrooms, spinach and crumbled sausage. It’s gourmet breakfast, all in one dish. Leftovers are also perfect for dinner!

  • Prep: 30 min
  • Cooking: 1 h 15
  • Refrigeration: 12 h
Yields 6 - 8 servings
wild mushroom sausage and spinach strata


  • 1 tsp (5 mL) butter
  • 12 oz (400 g) Italian sausages (about 3) casing removed and roughly chopped
  • 1 lb (500 g) mixed wild mushrooms stems removed and sliced
  • 8 green onions white part only, thinly sliced (1/4 cup/60 mL)
  • 3 cups (750) lightly packed fresh baby spinach
  • 4 slices (1/2-inch/1 cm thick) day-old sourdough bread
  • 6 eggs
  • 3 cups (750 mL) milk
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) freshly ground pepper
  • 1 tbsp (15 mL) Worcestershire sauce
  • Dash hot pepper sauce
  • 2 cups (500 mL) shredded old Canadian Cheddar cheese
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Butter a 13 x 9-inch (3 L) glass baking dish and set aside.

In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.

Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire, and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with Canadian Cheddar cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.

When ready to serve, preheat oven to 350°F (180°C). Uncover dish and bake strata for 50 to 60 minutes, or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.


If you’re using a round loaf of sourdough bread, cut the slices from the centre to get the largest slices from the loaf for this recipe. Use the rest of the loaf for sandwiches or cut into cubes and toast for croutons.

Once assembled, strata can be frozen, wrapped well in plastic wrap and aluminum foil, for up to 1 month. Defrost in refrigerator overnight before baking.

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Nutritional information

Per serving
Energy: 412 Calories
Protein: 24 g
Carbohydrate: 24 g
Fat: 24 g
Fibre: 1.5 g
Sodium: 984 mg

Top 5 Nutrients

(% DV*)
Calcium: 35 % / 385 mg
Riboflavin: 38 %
Selenium: 69 %
Vitamin B12: 60 %
Vitamin D: 38 %