16 ounces hot pork breakfast sausage
1 red pepper, seeded and diced
1 5-ounce package baby spinach leaves, washed
2 teaspoons dry mustard
2 cups milk
1 5-ounce package Treasure Cave® Crumbled Blue Cheese, divided
1 bunch green onions, thinly sliced
3 onion rolls, torn into small pieces
In a medium skillet over medium-high heat, cook the sausage and red pepper, stirring frequently and breaking apart the sausage into small pieces. Cook until the sausage is no longer pink, about 6–7 minutes. Remove the mixture from the heat, drain the fat, stir in the spinach and cool.
In a large bowl, beat the eggs. Whisk in the dry mustard and milk. Then, stir in 3/4 cup of the Treasure Cave® Crumbled Blue Cheese, the green onions, the roll pieces and the cooled sausage mixture. Pour the mixture into a greased 9x13x2–inch glass baking dish and sprinkle with the remaining Treasure Cave® Crumbled Blue Cheese. Cover and refrigerate overnight.
Preheat the oven to 350F. Bake for 35–40 minutes, or until the strata is puffed and golden. Let it stand for 5 minutes before cutting.