Spinach and Mushroom Strata
With Christmas fast approaching and family rapidly descending, it pays to have a plan for Christmas morning. A workable plan. Not “I think I’ll make eggs benedict for 12 people”. Enter the strata — a simple make ahead breakfast that’s hearty, eggy, cheesy, vegetable-laden and that you make the night before! Bake it the next morning – simple. This spinach and mushroom strata is entertaining nirvana!
Since this is a veggie-centric, serving it with a rash of bacon, or porky sausages is only logical. If you really have a crowd coming, I’d recommend doubling this recipe and serving it beside this easy holiday ham – which takes all of 10 minutes to prep.
NACH MUSHROOM STRATA
PREP TIME: 30 MINUTES
COOK TIME: 50 MINUTES
INGREDIENTS
- 12 ounces crimini or button mushrooms thinly sliced
- 1 teaspoon butter
- 8 ounces fresh spinach or 1 box frozen chopped spinach thawed
- 1/3 cup sun-dried tomatoes chopped
- 1/2 cup gruyere cheese + extra for sprinkling
- 1/4 cup parmesan cheese + extra for sprinkling
- 5 large eggs
- 1 1/2 cups milk
- 1 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt divided
- 4 cups stale italian or sourdough bread crusts removed, cut into 1/2" cubes
INSTRUCTIONS
- 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.
Full Recipes>>Spinach and Mushroom Strata