Sausage Breakfast Strata


  • 8 ounces bulk Italian sausage
  • 1 1/4 cups halved and thinly sliced onion
  • 3 cups fresh spinach
  • Nonstick cooking spray
  • 4 eggs
  • 1/2 cup whole-milk ricotta
  • 1/3 cup drained and chopped oil-packed dried tomatoes
  • 1/4 cup whole milk
  • 1 tbsp chopped fresh parsley
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 cups dried sourdough bread
  • 1 cup shredded Italian cheese blend
  • crushed red pepper
  • Place a 6-qt Instant Pot on Saute setting. Add sausage and onion; cook for about 10 minutes or until browned, stirring occasionally. Stir in spinach and cook for 2 to 3 minutes more or until wilted. Transfer the mixture to a bowl. Wipe out the pot with paper towels.
  • Add wire rack to Instant Pot then Add 1 1/2 cups water. Coat a 1.5-qt souffle dish with nonstick cooking spray.
  • In a large bowl, whisk together next eight ingredients (through pepper). Add sausage mixture, bread cubes, and 3/4 cup of the cheese and stir to combine. Spoon into prepared pan or dish.
  • Place a paper towel on top of the pan and then cover tightly with aluminum foil. Place the rack in Instant Pot. Lock lid in place. Set Instant Pot on High Pressure to cook 10 minutes. Turn off Instant Pot and let stand for 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  • Remove the pan from the pot and carefully uncover. Sprinkle top of strata with remaining 1/4 cup cheese. Cover with foil to allow cheese to melt. (Or, drain water from Instant Pot. Top strata with remaining cheese and return, uncovered, to rack in Instant Pot. Place air-fryer lid on top of Instant Pot. Set on Air-Fry setting at 400°F. to cook 4 minutes or until cheese is melted and browned.) Sprinkle with crushed red pepper and additional parsley, if you like.
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