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.
Cathy Kirkham
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.)