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Heat a large skillet to medium heat. Cook 1 lb of pork sausage until cooked through. Remove the breakfast sausage from the skillet.
Sauté 1 yellow onion in the remaining oil for 5-7 minutes, until translucent and soft. You may need to add extra olive oil. Add 1 package of drained spinach and 3 cloves of minced garlic. Saute for 2-3 minutes, or until the garlic is fragrant.
In a small bowl, mix the grated cheese - 1 ½ cups Gruyere and 1 ½ cups parmesan cheese. Set aside.
Place half of the sourdough cubes (4 cups) in a greased 12-inch cast iron skillet. Top with half the sautéed spinach mixture, half the cooked sausage, and then half of the grated cheese. Repeat with the layering, ending with the remaining cheese on the top of the strata.
In a large bowl, whisk 10 eggs, 2 ¾ cups half and half, 2 T Dijon mustard, 1 tsp thyme, 1 ½ tsp salt, and ½ tsp black pepper, and mix until combined. Pour the custard mixture on top of the entire strata.
Cover the breakfast casserole with aluminum wrap and allow it to soak for at least 1 hour, overnight is best.
When ready to bake, preheat the oven to 325 degrees F. Bake the uncovered sourdough strata for 70-80 minutes until the center is cooked through and golden brown on top.