One of the simplest ways to entertain overnight guests is with a delicious strata for breakfast. It assembles in no time and is ready to bake while you're having your coffee the next morning!
Keyword eggs, mushrooms, spinach, sun dried tomatoes
Prep Time 30minutes
Cook Time 50minutes
12ouncescrimini or button mushroomsthinly sliced
8ouncesfresh spinach or 1 box frozenchopped spinach thawed
1/2cupgruyere cheese+ extra for sprinkling
1/4cupparmesan cheese+ extra for sprinkling
4cupsstale italian or sourdough breadcrusts removed, cut into 1/2" cubes
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.
If you're using fresh spinach
Add the butter to the pan and saute the fresh spinach until it just wilts. Transfer the spinach to a fine mesh sieve and press on the spinach with the back of a spoon to squeeze out all the excess liquid. Chop the spinach on a cutting board then add it to the mushrooms
If you're using frozen spinach
Place spinach in a clean dish towel and squeeze out all the liquid and add it to the mushrooms.
Toss the sun-dried tomatoes with the spinach and mushrooms, set aside.
In a medium bowl whisk together the eggs, milk, mustard powder, cayenne pepper, garlic salt, black pepper and remaining 1/2 teaspoon kosher salt. Stir in the cheeses.
Spray a 4-5 cup casserole dish with nonstick spray. Add 1/3 of the bread cubes. Sprinkle with half of the vegetable mixture. Pour 1/3 of the egg and cheese mixture over the vegetables. Top with 1/3 of the bread cubes and the remaining half of the vegetables. Top with the remaining bread and pour the rest of the egg/cheese mixture evenly over the bread.
Use your hands to press the bread lightly into the mixture to soak up the egg custard.
Top with a sprinkling of gruyere and parmesan cheese. Cover and refrigerate for 8 hours or overnight.
Take the strata out of the refrigerator half an hour before you're ready to bake. Preheat the oven to 350 degrees. Bake strata for 45-50 minutes until puffed, browned and bubbly. Let it rest for 10 minutes before serving.