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Picture of Spring Strata With Asparagus, Leeks, Sausage, and Cheese Recipe
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5553 kcal 278 %
  • Fat 345 g 530 %
  • Saturated 118 g 588 %
  • Carbs 333 g 111 %
  • Fiber 44 g 175 %
  • Protein 291 g 581 %
  • Cholesterol 2484 mg 828 %
  • Sodium 8350 mg 348 %
  • Calcium 4284 mg 428 %
  • Magnesium 664 mg 158 %
  • Potassium 6531 mg 139 %
  • Iron 58 mg 322 %
  • Zinc 39 mg 352 %
  • Phosphorus 4851 mg 693 %
  • Vitamin A 2158 µg 240 %
  • Vitamin C 74 mg 82 %
  • Thiamin (B1) 4 mg 341 %
  • Riboflavin (B2) 9 mg 662 %
  • Niacin (B3) 71 mg 444 %
  • Vitamin B6 3 mg 247 %
  • Folate equivalent (total) 1346 µg 336 %
  • Vitamin B12 16 µg 651 %
  • Vitamin D 20 µg 131 %
  • Vitamin E 34 mg 227 %
  • Vitamin K 545 µg 454 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spring Strata With Asparagus, Leeks, Sausage, and Cheese Recipe

Ingredients

  • 1 pound white bread loaf, cut into 1 1/2-inch cubes (1 loaf; 450g)
  • 5 tablespoons (75ml) vegetable oil, divided
  • 1 large leek, white and pale green parts only, diced (about 8 ounces; 225g)
  • 2 medium cloves garlic, thinly sliced
  • 1 pound (450g) asparagus, woody ends trimmed and asparagus cut into 1-inch lengths
  • Kosher salt and freshly ground black pepper
  • 1/2 pound (225g) cremini mushrooms, trimmed and sliced
  • 1 pound (450g) Italian sausage, casings discarded
  • 8 ounces Gruyère cheese, 6 ounces (170g) diced and 2 ounces (55g) grated, divided (225g total)
  • 2 tablespoons (about 4g) minced flat-leaf parsley
  • 1 teaspoon (about 1g) minced fresh thyme leaves
  • 10 large eggs
  • 2 1/2 cups (600ml) milk

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