8 ounces bulk Italian sausage
1 small onion, chopped
4 tablespoons Cabot Unsalted Butter, softened
6 slices Italian bread
2 cups fresh spinach leaves, chopped
1 (8.5-ounce) can artichoke hearts, squeezed dry and quartered (about 1 cup)
8 ounces Cabot 50% Reduced Fat Cheddar, grated (about 2 cups)
1 dozen large eggs
1 cup Cabot Sour Cream
1 teaspoon salt
1/2 teaspoon ground pepper

1. Preheat oven to 350 degrees.

2. In large skillet over medium-high heat, cook sausage and onions, breaking up sausage with wooden spoon, until sausage is fully cooked and onions are tender; spoon off and discard excess fat and let mixture cool.

3. Spread butter evenly over both sides of bread slices. Arrange in even layer over bottom of 9-by-13-inch baking dish, cutting to fit if necessary. Top with layer of spinach, followed by layers of artichoke hearts, sausage-onion mixture and cheese.

4. In large bowl, whisk eggs until well combined. Whisk in sour cream, salt and pepper. Pour mixture evenly over ingredients in baking dish.

5. Bake strata until top is golden and eggs are completely set, about 1 hour. Serve hot.

Nutrition Analysis
Calories 430, Total Fat 31g, Saturated Fat 15g, Sodium 960mg, Carbohydrates 14g, Dietary Fiber 1g, Protein 24g, Calcium 300mg