Maple Tarragon Breakfast Skillet-Strata

This strata recipe was created to highlight the flavors of Marrow's original maple-tarragon breakfast sausage developed at our flagship butcher shop in Detroit. An elevated rendition of the classic breakfast link, with well-rounded flavors that beautifully marry the realms of sweet and savory, Marrow Detroit Provisions uses quality ingredients and gives customers full visibility into the production so you can taste the difference. Our commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment. We partner with farmers in the Great Lakes Region whose practices show a respect for the land, the environment, and the well-being of their animals. Immerse yourself in a gastronomic experience worthy of holiday festivities. We hope you savor the difference our commitment to quality and a short supply chain makes on our pork breakfast sausage in this decadent brunch skillet-strata. Bon appetit!

Maple Tarragon Breakfast Skillet-Strata Recipe

Yield:  1 skillet | Method:  stove / oven | Total Time:  45mins | Active Time:  25mins | Difficulty:  5.6/10

INGREDIENTS:

• 1 package Marrow Detroit Provisions Detroit Breakfast sausage

• 6-8 slices sourdough bread or 4 brioche buns, cut into 1.5-2 inch squares

• 4 tbsp unsalted butter

• ⅔ lb fresh spinach

• ½ onion, chopped

• 1 bunch green onion, chopped for garnishing

• 0.4oz fresh tarragon, stemmed & chopped

• 7oz Gouda cheese grated

• 7oz Yellow Cheddar, grated

• 8 large eggs

• 1 cup milk

• ½ cup heavy cream

• ¼ tsp salt

• ½ tsp black pepper, ground

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. In a large oven-safe skillet, brown MDP Detroit Breakfast sausage on med-high heat, breaking apart into small bite-sized pieces, until fully cooked.  Remove from pan and set aside.

3. In the same pan, melt the butter over medium heat. Add the onions and cook until lightly browned, about 5-7 minutes.

4. While the onions are cooking, in a medium bowl whisk together the eggs, milk, heavy cream, salt and pepper. Stir in 3/4 of the shredded cheddar & Gouda, as well as fresh tarragon. Set aside.

5. When the onions are done browning, add the spinach and wilt. Then, add the sausage and bread to the skillet and cook for 2-3 minutes, stirring often. 

6. Add the egg mixture to the skillet, pressing down on the top with a spatula to make sure all the bread is soaked with the egg mixture. Sprinkle remaining cheese over the mixture.

7. Transfer the skillet to the oven. Bake for about 15-20 minutes or until the strata appears puffy, lightly browned and begins to pull away from the edges of the skillet. 

8. Garnish with green onions and serve immediately!