Meatless Sausage and Spinach Strata

March 3, 2015  |   Brooks Halliday
A slice of meatless sausage and spinach strata on a plate
Photo Credit:  David Han
45 min


  • 2 C Westsoy® Unsweetened Original Soy Milk
  • 1 tsp mustard powder
  • 1/2 tsp freshly grated nutmeg
  • 3 tsp Hain® Sea Salt
  • 6 C crusty baguette, torn into bite-sized pieces
  • 2 C + 3 Tablespoons Gruyere, Swiss or Emmenthal cheese, shredded


  1. Lightly coat the inside of a 9x13 baking dish with cooking spray.
  2. In a large skillet, brown sausage, pepper and onions. Allow to cool slightly, then stir in thawed spinach.
  3. In a large bowl, whisk eggs, soy milk, mustard, nutmeg and salt. Stir in bread, 2 cups cheese and vegetables.
  4. Transfer to prepared pan, cover with plastic, and allow to rest at least 8 hours in the refrigerator.
  5. Remove strata from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
  6. Sprinkle 3 tablespoons shredded cheese evenly over the top and cover pan with foil. Bake for 40 minutes. Uncover pan and continue to bake for 40-45 minutes.
  7. Allow to cool at least 15 minutes before serving.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.