Start by heating 2 tablespoons of neutral oil in a large skillet over medium heat. Crumble the breakfast sausage into the pan. Allow it to brown and cook through, breaking it apart with a wooden spoon. This usually takes about 5 to 7 minutes. Once the sausage is browned, add the diced onion and garlic, sautéing until onions become translucent and fragrant.

Next, quickly toss in the baby spinach. Stir it for a few minutes until wilted. Don’t you love how vibrant it looks? Remove this mixture from the heat and let it cool slightly.

In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste. You want to mix this until it’s well combined. A massive fluffy cloud of eggs and cream is waiting.

Now, let’s bring it all together. Slowly fold the torn Italian bread pieces into the egg mixture, allowing it to soak. This will ensure the bread absorbs moisture and flavor. After a few moments, add the cooled sausage, onion, garlic, and spinach mixture into the bowl. Finally, add half of the shredded cheddar cheese. Give this a good stir until everything is coated.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the remaining 2 tablespoons of oil and 2 tablespoons of butter. You can also use a non-stick spray if you prefer.

Pour the entire mixture into the greased baking dish. Spread it evenly, ensuring no dry bread pieces are left. Sprinkle the remaining cheddar cheese on top, and don’t shy away from adding a few green onions for garnish.

Cover the dish with aluminum foil and bake it for 30 minutes. After that, remove the foil and bake for an additional 20-30 minutes, or until the strata is golden brown and has puffed up beautifully. When it looks irresistible, it's ready to be enjoyed!