Spinach and Mushroom Breakfast Strata
User Reviews
3.7
Spinach and Mushroom Breakfast Strata
Description
The recipe starts with sautéing mushrooms until browned and wilted, then cooking spinach until just wilted and squeezing out excess liquid. These are combined with sun-dried tomatoes to add depth and tang. Italian bread cubes provide structure and absorb the egg and milk custard mixture, which includes gruyere and Parmesan for a rich cheesy flavor. Mustard powder, cayenne, garlic salt, black pepper, and kosher salt season the custard for balanced savory notes.
Baking the strata melds the ingredients into a soft, custardy texture with pockets of tender vegetables and melted cheese. The strata can be served warm as a filling start to the day or for a weekend brunch.
The recipe notes it can be doubled for larger gatherings. Using stale or sourdough bread cubes helps absorb the custard and maintain structure without becoming overly soggy.
Ingredients
- 12 ounces crimini mushroom thinly sliced, or button mushroom
- 1 teaspoon butter
- 8 ounces spinach chopped spinach thawed, fresh or 1 box frozen
- ⅓ cup sun-dried tomatoes chopped
- ½ cup gruyere cheese + extra for sprinkling
- ¼ cup Parmesan Cheese + extra for sprinkling
- 5 egg large
- 1 ½ cups milk
- 1 teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon garlic salt
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt divided
- 4 cups Italian bread crusts removed, cut into 1/2" cubes, stale or sourdough bread
Instructions
- In a non stick skillet with a lid, heat over medium high heat until pan is hot. Add sliced mushrooms and 1/4 teaspoon kosher salt to the skillet and stir once or twice. Put the lid on the pan and let the mushrooms give off their liquid for a minute. Continue to check the mushrooms and stir every 30 seconds or so until all of their liquid has been given up and mushrooms are slightly browned. Transfer the mushrooms to a medium bowl.
If you're using fresh spinach
- Add the butter to the pan and saute the fresh spinach until it just wilts. Transfer the spinach to a fine mesh sieve and press on the spinach with the back of a spoon to squeeze out all the excess liquid. Chop the spinach on a cutting board then add it to the mushrooms
If you're using frozen spinach
- Place spinach in a clean dish towel and squeeze out all the liquid and add it to the mushrooms.
- Toss the sun-dried tomatoes with the spinach and mushrooms, set aside.
- In a medium bowl whisk together the eggs, milk, mustard powder, cayenne pepper, garlic salt, black pepper and remaining 1/2 teaspoon kosher salt. Stir in the cheeses.
- Spray a 4-5 cup casserole dish with nonstick spray. Add 1/3 of the bread cubes. Sprinkle with half of the vegetable mixture. Pour 1/3 of the egg and cheese mixture over the vegetables. Top with 1/3 of the bread cubes and the remaining half of the vegetables. Top with the remaining bread and pour the rest of the egg/cheese mixture evenly over the bread.
- Use your hands to press the bread lightly into the mixture to soak up the egg custard.
- Top with a sprinkling of gruyere and parmesan cheese. Cover and refrigerate for 8 hours or overnight.
- Take the strata out of the refrigerator half an hour before you're ready to bake. Preheat the oven to 350 degrees. Bake strata for 45-50 minutes until puffed, browned and bubbly. Let it rest for 10 minutes before serving.
Notes
- This recipe can easily be doubled to serve more people or for leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 159mg | 53% |
| Sodium | 911mg | 38% |
| Potassium | 684mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4960IU | 99% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 315mg | 32% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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