Spinach and Mushroom Strata
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This Spinach and Mushroom Strata was a flavourful breakfast dish, and melt-in-your-mouth perfect for Easter brunch. We had Hayter's turkey sausages on the side, but Gardein sausage patties would be a great alternative for vegetarians.
This dish takes a bit of planning (the strata should be refrigerated overnight) but it's worth the prep the night before, and so convenient to pop in the oven in the morning.
Ingredients
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1 container baby spinach
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1 ½ tbsp butter
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1 c. chopped onion
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4 large mushrooms, sliced
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1 tbsp fresh thyme
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12- 14 cherry tomatoes, halved
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2 garlic cloves, chopped
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4 c. sourdough bread, 1" cubes
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1 c. Gruyère cheese, grated
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⅓ c. Parmesan cheese, grated
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5 eggs, beaten
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1 ½ c. half and half or milk
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1 tbsp dijon mustard
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¾ tsp salt
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½ tsp pepper
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⅛ tsp nutmeg
Directions
Melt butter, cook onion and mushrooms for 7-8 minutes. Add garlic, spinach and thyme, cook for 5-7 minutes (or until all the moisture is gone from the spinach). Add tomatoes during the last 2 minutes of cooking.
Let cool.
Whisk the eggs. Add the half and half (or milk), dijon mustard, salt, pepper and nutmeg. Whisk together.
Butter a casserole dish (about a 9" size) place 1/3 of the bread in the bottom. Top with 1/3 of the spinach mixture, then 1/3 of the cheese. Repeat 2 more times, ending with the cheese. Pour the egg mixture over the top. Cover with plastic wrap and refrigerate overnight.
Bake at 325° uncovered for 60-70 minutes until it is set and golden brown on top.
Serves 4-6.
(Double and bake in a 9x13" pan for a larger amount.)