Make Ahead
Spinach and Mushroom Strata
- Serves 6
Author Notes
This simple and delicious make-ahead breakfast dish is always a favorite! —garlic and zest
What You'll Need
Ingredients
-
12 ounces
crimini or button mushrooms, thinly sliced
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1 teaspoon
butter
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8 ounces
fresh spinach or 1 box frozen, chopped spinach thawed
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1/3 cup
chopped sun-dried tomatoes
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1/2 cup
grated gruyere cheese + extra for sprinkling
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1/4 cup
parmesan cheese + extra for sprinkling
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5
large eggs
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1 1/2 cups
milk
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1 teaspoon
mustard powder
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1/8 teaspoon
cayenne pepper or more to taste
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3/4 teaspoon
garlic salt
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1/2 teaspoon
black pepper
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3/4 teaspoon
kosher salt, divided
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4 cups
stale italian or sourdough bread, crusts removed, cut into 1/2" cubes
Directions
- 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. This recipe can be doubled.
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