Spinach Mushroom Strata
Indulge in the savory comfort of Spinach Mushroom Strata, an elegant brunch dish that's perfect for any occasion. This layered casserole combines hearty day-old bread, a luscious custard of eggs, milk, and cream, and a medley of sautéed mushrooms, wilted spinach, and aromatic garlic and onions. Topped with melted Gruyere and Parmesan cheeses, this dish achieves a golden, bubbly finish that’s as visually stunning as it is delicious. With its make-ahead option, Spinach Mushroom Strata is ideal for entertaining or a lazy weekend breakfast. Bursting with flavor and texture, this recipe is a delightful way to elevate your breakfast or brunch table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 6 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups day-old bread, cubed
- 1.5 cups shredded Gruyere cheese
- 0.5 cups shredded Parmesan cheese
- 6 large eggs
- 2 cups milk
- 0.5 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Heat the olive oil and butter in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Stir in the garlic and cook for another minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are browned.
Add the spinach to the skillet in batches, stirring to wilt. Once all the spinach is wilted, season with salt and black pepper. Remove from heat and set aside.
In a large mixing bowl, combine the cubed bread and the spinach-mushroom mixture. Toss to combine evenly and transfer the mixture to the prepared baking dish.
In another bowl, whisk together the eggs, milk, heavy cream, and Dijon mustard until well blended. Pour this mixture evenly over the bread mixture in the baking dish.
Sprinkle the shredded Gruyere and Parmesan cheeses evenly over the top.
Allow the strata to rest for 15-20 minutes so the bread can absorb the custard mixture. Alternatively, cover and refrigerate it overnight.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
Remove from the oven and let the strata cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1533 mg | 511% | |
| Sodium | 12670 mg | 551% | |
| Total Carbohydrate | 773.2 g | 281% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 82.8 g | ||
| Protein | 275.1 g | 550% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 4018 mg | 309% | |
| Iron | 62.0 mg | 344% | |
| Potassium | 4140 mg | 88% | |
*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.
