Description
Enjoy a flavorful savory mushroom and herb breakfast strata, perfect for make-ahead, hearty mornings with fresh herbs and tender mushrooms.
Ingredients
- 8 large eggs
- 2 cups whole milk or unsweetened almond milk
- 4 cups cubed day-old bread (whole wheat or white)
- 2 cups sliced mushrooms (cremini or button)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup shredded Gruyère or sharp white cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme or rosemary
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms. Sauté until softened and lightly browned, about 5-7 minutes. Season with salt and pepper. Remove from heat.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Add cubed bread, sautéed mushroom mixture, cheese, parsley, and thyme to the egg mixture. Stir gently to combine.
- Pour the mixture evenly into the prepared baking dish. Press down lightly to ensure bread absorbs the liquid.
- Cover with foil and refrigerate for at least 2 hours or overnight for best results.
- Remove foil and bake for 45-50 minutes until the strata is puffed, golden, and set in the center.
- Let cool for 5 minutes before serving.
Notes
- Use day-old bread for better absorption and texture.
- Sauté mushrooms thoroughly to remove moisture and concentrate flavor.
- Refrigerate strata overnight to develop flavors and improve texture.
- Press casserole down gently before baking for even cooking.
- Let strata rest slightly before cutting to hold shape.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze the unbaked strata before baking for up to 1 month; thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American