Actual Cook Time: 3 hours and 30 minutes
This strata, like its ham counterpart, is great for an easy wake-up-and-serve breakfast. Prep everything the night before and set it for whenever you’re ready in the morning leaving no one hungry and waiting. This vegetarian breakfast option starts with a broil of mushrooms and shallots. Then incorporating milk, eggs, and spices into a savory custard which is tossed with bread cubes. Finally mixing in the mushrooms, spinach, and gruyère for a delightfully hearty breakfast casserole. Finish with a broil to brown the melted cheese and you’ll have the whole house peeking into the kitchen wondering what’s for breakfast.
My Cook: Spinach and Mushroom Strata
Ingredients
- 1 tbsp olive oil
- 8 oz baby bella mushrooms, sliced
- 1 shallot, thinly sliced
- 6 large eggs
- ½ cup whole milk
- 1 tsp Dijon mustard
- ½ tsp ground nutmeg
- 1½ tsp kosher salt
- 1 tsp pepper
- 10 oz sourdough bread, cut into 1” pieces
- 1 cup frozen spinach, thawed
- 3 oz gruyère cheese, coarsely grated, ½ cup set aside
Directions
Toss the olive oil, mushrooms, and shallot in a Suvie pan until coated.
Broil for 10 minutes or until mushrooms have released their juices.
Meanwhile, whisk together the eggs, milk, mustard, nutmeg, salt and pepper in a large mixing bowl.
Add the cubed sourdough bread to the bowl and toss to combine. When the broil is finished add the mushrooms and shallots along with the spinach and all but ½ cup gruyere cheese.
Spray the Suvie pan with cooking spray and add the strata mixture to the pan. Top the strata with the ½ cup of gruyere cheese.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
After the cook broil the strata for 6-8 minutes until the cheese is melted and the bits of bread sticking out are starting to brown. To avoid overcooking: do not leave strata unattended during this step!
Cut into squares and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
