Breakfast Strata with Spinach and Mushroom
Start your morning in the most delicious way with this hearty Breakfast Strata with Spinach and Mushroom! Perfect for weekend brunches or meal prep, this layered casserole combines savory sautéed vegetables, nutty Gruyere or melty cheddar cheese, crusty day-old bread, and a creamy egg mixture for the ultimate comfort food dish. Prepared the night before and baked to golden perfection, this versatile recipe ensures maximum flavor with minimal morning effort. The added freshness of spinach, earthy mushrooms, aromatic garlic, and a touch of Dijon mustard elevates every bite. Serve this make-ahead breakfast crowd-pleaser with a sprinkle of fresh parsley for a perfectly balanced and satisfying start to your day!
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Recipe Information
Ingredients
- 8 cups day-old bread (French or sourdough)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 eggs
- 2.5 cups milk
- 1 tablespoon Dijon mustard
- 2 cups shredded cheese (Gruyere, cheddar, or mozzarella)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons chopped fresh parsley
Instructions
Grease a 9x13-inch baking dish with butter or nonstick spray.
Cut the bread into 1-inch cubes and spread them evenly in the baking dish.
Heat the butter and olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3 minutes, until translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and begin to brown.
Toss in the fresh spinach and sauté for 2-3 minutes, until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Remove the skillet from heat and set the vegetable mixture aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, remaining salt, and pepper until well combined.
Layer the cooled vegetable mixture over the bread cubes in the baking dish, spreading evenly.
Pour the egg mixture evenly over the bread and vegetables, pressing gently to ensure the bread absorbs the liquid.
Sprinkle shredded cheese evenly across the top, followed by grated Parmesan cheese.
Cover the dish with foil and refrigerate for at least 2 hours or overnight for best results.
When ready to bake, preheat the oven to 350°F (175°C).
Bake the strata, covered with foil, for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the top is golden and the strata is set in the center.
Let the strata rest for 10 minutes before garnishing with fresh parsley and serving.
Nutrition Facts
Calories |
7444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1889 mg | 630% | |
| Sodium | 15921 mg | 692% | |
| Total Carbohydrate | 1067.3 g | 388% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 74.3 g | ||
| Protein | 322.4 g | 645% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 3931 mg | 302% | |
| Iron | 65.5 mg | 364% | |
| Potassium | 4432 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
