Spinach, Mushroom, & Sourdough Strata
- Apr 22, 2023
- 1 min read
Updated: Apr 27, 2023
Melty Swiss cheese and buttery mushrooms sautéed with fresh thyme make this savory, earthy spinach strata recipe your new weekend brunch-at-home favorite.
Ingredients:
8 oz. sourdough bread cut into
1-inch cubes
1 tsp. olive oil
8 oz. cremini mushrooms, sliced
2 cloves of garlic
¼ cup sliced scallions
16 oz. bag frozen spinach defrosted, and squish out all water
5 eggs
8 egg whites (1-cup)
2 cups of milk
1.5 cups shredded Gruyere cheese
Salt and pepper to taste
Direction:
Lightly coat a 13x9-inch glass-baking pan with coconut oil or cooking spray.
Heat olive oil in a non-stick sauté pan.
Add mushrooms and sauté for about five minutes or until lightly browned.
Add garlic, scallions, and spinach to the pan and mix until well incorporated.
Shut off the heat and season with salt and pepper.
While your veggie mixture is cooling, combine eggs, egg whites, milk, and cheese in a large bowl.
Season the egg mixture with a little salt and pepper.
Add the cooled veggie mixture to the egg mixture and combine well.
Transfer everything to a baking dish, cover tightly with saran wrap, and place in the fridge for 8 hours or overnight.
When you are ready to bake, remove the saran wrap and place it into a 400-degree oven for 45-50 minutes or until the top of the bread is browned and the eggs are set.
Enjoy! Makes 8 servings.
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