This Spinach and Mushroom Breakfast Strata takes about 1 hour to prep and bake and serves 6.
The Story Behind
This strata layers cubed bread with sauteed mushrooms, spinach, sun-dried tomatoes, and a seasoned egg custard. It can be assembled the night before and baked in the morning.
5 Reasons You’ll Love This Recipe
- Easy Prep: You can assemble it the night before and pop it in the oven when you wake up. So little effort, but it feels fancy!
- Versatile Ingredients: Got some veggies lying around? Throw them in! This recipe is your canvas.
- Feed a Crowd: Perfect for brunch parties or family gatherings, because who doesn’t love a big breakfast spread?
- Comfort Food: It’s like a warm blanket for your taste buds, with that cheesy goodness and savory mushrooms.
- Health Boost: Spinach and mushrooms are packed with nutrients that’ll make you feel like the superhero you are!
Ingredients You’ll Need
Here’s what you’ll throw together for this delicious dish! Check out the table below for all the deets:
| Ingredient | Quantity | Notes |
|---|---|---|
| Crimini or button mushrooms | 12 ounces | Thinly sliced |
| Butter | 1 teaspoon | |
| Fresh spinach | 8 ounces | Or 1 box frozen, chopped (thawed) |
| Sun-dried tomatoes | 1/3 cup | Chopped |
| Gruyere cheese | 1/2 cup | (+ extra for sprinkling) |
| Parmesan cheese | 1/4 cup | (+ extra for sprinkling) |
| Large eggs | 5 | |
| Milk | 1 1/2 cups | |
| Mustard powder | 1 teaspoon | |
| Cayenne pepper | 1/8 teaspoon | |
| Garlic salt | 3/4 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Kosher salt | 3/4 teaspoon (divided) | |
| Italian or sourdough bread | 4 cups | (Crusts removed, cut into 1/2″ cubes) |
How to Make (Step-by-Step)
STEP 1: Sauté the Mushrooms
Grab a non-stick skillet and heat it over medium-high until it’s nice and hot. Add your sliced mushrooms along with 1/4 teaspoon of kosher salt, buckle up, it’s going to get tasty! Stir those mushrooms just once or twice before covering them with a lid. Let them sweat it out for about a minute. You want to check back every 30 seconds or so to mix things. Keep going until the mushrooms have released their liquid and are slightly browned. Once accomplished, transfer them to a medium bowl and feel like a culinary genius!
STEP 2: Prep the Spinach
If you’re using fresh spinach, oh boy, you’re in for a treat! Toss it into the same skillet and let it wilt down. This takes only about a minute or two. If you’re using frozen spinach, be sure it’s thawed and squeezed of excess moisture (we do not need any soggy bottoms here). Add this to your mushroom bowl.
STEP 3: Combine All the Goodness
In a large bowl, whisk together the eggs, milk, mustard powder, cayenne pepper, garlic salt, black pepper, and 1/2 teaspoon of kosher salt. Make sure everything’s well-mixed because the flavors are about to party! Now, add in the bread cubes, cheese, sun-dried tomatoes, and your beautiful mushroom-spinach mix. Gently toss everything together until the bread is fully coated. Lonely bread on the sides is just sad, right?
STEP 4: Assemble and Bake
Transfer your strata mixture into a greased baking dish. You might want to sprinkle a bit more cheese on top (because why not?). Cover it with foil and let it rest for about 30 minutes, allowing the flavors to mingle and have a good old time. Then, pop it into a preheated oven at 350°F for about 30 minutes. Take the foil off in the last 10 minutes so it can get all golden and crispy.
Pro Tips for the Best Results
- Make Ahead: You can assemble this the night before and let it chill in the fridge. Just bake it fresh in the morning, your future self will thank you!
- Add More Veggies: Feel free to toss in some bell peppers or kale, or whatever vegetables you happen to have lying around.
- Cheese Choices: If you want to mix it up, substitute the gruyere with cheddar or feta. Trust me, it can’t go wrong.
- Gluten-Free Option: Swap out the bread for a gluten-free version or even hash browns, this strata can flex!
Fun Variations & Topping Ideas
Variations:
- Meat Lover’s Dream: Add cooked bacon or sausage for an extra hearty dish.
- Mediterranean Twist: Use feta, olives, and artichokes to give it that Greek flair.
Toppings:
- A dollop of sour cream or Greek yogurt adds a nice tang.
- Fresh herbs, like basil or parsley, as a finishing touch brighten everything up.
Storing and Reheating
Storing:
Any leftovers (if they even exist!) should be stored in an airtight container in the fridge. It should keep well for about 3-4 days.
Reheating:
When you’re ready to partake again, simply pop it back in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave slices if you’re feeling particularly lazy, no judgment here!
Leftover ideas
Leftover strata provides the ultimate free-rein meal. Mix it into a frittata, make it into breakfast burritos, or toss it in a salad for a hearty lunch. The world is practically your oyster!
Frequently Asked Questions (FAQ)
How long can I keep the strata in the fridge?
You can keep it in the fridge for about 3-4 days, though it’s so tasty it may not last that long!
Can I use different kinds of cheese?
Absolutely! Different cheeses like mozzarella or goat cheese will work wonders too.
Is this dish suitable for freezing?
Yes! You can freeze the stratas before baking them. Just make sure to cover them well to prevent freezer burn. When you’re ready, thaw and bake as directed!
Conclusion
This Spinach and Mushroom Breakfast Strata is a make-ahead recipe ideal for weekends or weekday mornings. For another version, check out the recipe at Garlic & Zest.
Spinach and Mushroom Breakfast Strata
Ingredients
Method
- Sauté the sliced mushrooms in a non-stick skillet over medium-high heat with 1/4 teaspoon of kosher salt. Stir occasionally until they are browned and have released their liquid.
- If using fresh spinach, add it to the skillet and let it wilt down for about 1-2 minutes. If using frozen spinach, ensure it is thawed and any excess moisture is squeezed out before adding it to the mushroom bowl.
- In a large bowl, whisk together the eggs, milk, mustard powder, cayenne pepper, garlic salt, black pepper, and 1/2 teaspoon of kosher salt. Mix well before adding the bread cubes, cheese, sun-dried tomatoes, and the mushroom-spinach mixture. Gently toss until the bread is coated.
- Transfer the strata mixture into a greased baking dish and sprinkle more cheese on top. Cover with foil and let it rest for 30 minutes.
- Preheat the oven to 350°F. Bake for 30 minutes, removing the foil in the last 10 minutes to allow the top to become golden and crispy.
