. Spinach and Mushroom Strata | Best Recipe

Spinach and Mushroom Strata

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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.





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