3/4 pound breakfast sausage, loose or casings removed
1/2 red and green pepper, chopped
1/2 onion, chopped
1/4 cup spinach or Kale
1/2 cup tomato chopped, remove seeds
1 tablespoon butter
1 cup half-and-half or heavy cream
2/3 cup reduced-fat milk
1 tablespoon Dijon mustard
Salt and pepper
8 ounces grated cheese, divided
1 loaf bread, cut into cubes
4 scallions, sliced
Fresh herbs or your choice
In a large nonstick skillet, cook the sausage and vegetables over medium-high heat, stirring to break up the sausage into small chunks, until the sausage is cooked through and the vegetables until soft.
Rub the insides of 4 ramekins or ovenproof bowls with butter, set aside. In a medium mixing bowl, whisk the eggs. Stir in the half-and-half, milk, mustard and a pinch each salt and pepper. Place about 4 tablespoons of grated cheese in a ziplock bag or another storage container and reserve in the refrigerator.
Cut bread into pieces to line the bottom of each ramekin. Sprinkle with about a tablespoon of the sausage- veggie mixture, a little of the scallions and herbs , and some of the cheese. Add another layer of bread pieces and repeat with the remaining sausage-pepper mixture, scallions, olives and cheese. Rip the bread into small chunks and make one more layer of bread. Press the stratas down to pack them into the ramekins
Pour the egg-milk mixture slowly over each strata, using a spatula to press the ingredients down into the ramekin to soak up the mixture. Cover each strata with plastic wrap and refrigerate overnight, or several hours.
To cook the stratas, preheat the oven to 350˚F. Take the stratas out of the refrigerate and place them on a sheet pan. Let them sit at room temperature for 30 minutes.
Sprinkle each strata with about a tablespoon of the reserved cheese, then place them in the oven. Bake for about 30 to 40 minutes, or until cheese is bubbling and stratas have set. Remove from oven and serve hot.