Making a delicious and good-for-you breakfast is the best way to start any day. This amazing broccoli, mushroom, and cheese strata is sublime!
There are few things I enjoy more in this world than a hot, delicious breakfast. Living on a homestead and raising chickens has ensured us on one thing… we always have eggs. Incredible beautiful and flavorful eggs. (The flavor comes from their diet… free range eggs are the tastiest in my humble opinion!)
Add to it the fact that the garden yields some pretty awesome veggies and you have one of those breakfasts that you are sure God intended.
Sidenote: In my spare time (ha!) I want to learn more about mushrooms; which ones are safe to eat and can be used in cooking. We have so many varieties around our homestead I can’t help but feel like it’s an overlooked food source!
- 4 teaspoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 3 cups (8 ounces) sliced mushrooms
- 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
- 12 eggs, room temperature
- 2 cups lowfat milk
- 1 tablespoon mustard
- 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
- 1 -ounce (1/3 cup) grated Parmesan
- 4 -ounce (1 cup) sharp cheddar cheese
- 1/2 cup thinly sliced sun-dried tomatoes packed in oil (drained)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.
- Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.
- Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms for about 6 to 7 minutes. Make sure they are thoroughly cooked. Remove from heat and cool completely.
- Spray an oval baking dish with cooking spray. (or generously cover in butter)
- Arrange the bread cubes in the dish.
- In a large bowl, beat the eggs, milk and mustard until incorporated.
- Add mushrooms, onion-garlic mixture, broccoli, parmesan and cheddar cheeses, sun-dried tomatoes (drained), and salt and pepper and stir to incorporate.
- Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
Tips for Success:
This is an overnight recipe or one that needs to be prepared ahead of time. I love this option for the holidays and it is one less step for me to do in the morning!
Swapping out your favorite ingredients and seasonings is totally acceptable here. In fact, it’s in encouraged! Try it with salmon, taco meat, corn, bacon or even a fabulous cheese. The sky is the limit.
Make sure your bread is hard or even stale and that the crusts are not removed. (Using fresh bread will result in a soggy strata.) If you are in a time crunch you can “toast” the bread in the oven. You can also leave it out (exposed to air) overnight.
This eggbake is the perfect breakfast to serve to guests. They will rave and beg you for the recipe!
The post Breakfast Strata (Broccoli, Mushroom, and Cheese Eggbake) appeared first on i am baker.