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Spinach and Mushroom Strata

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 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.

Spinach and Mushroom Strata

  • Servings: 6-8
  • Difficulty: 2 hours, 30 minutes
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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
  • 10 oz sourdough bread, cut into 1” pieces
  • 1 cup frozen spinach, thawed
  • 3 oz Gruyère cheese, coarsely grated, ½ cup set aside

Directions

1) Toss 1 tbsp olive oil, 8 oz mushrooms, and 1 sliced shallot in a Suvie pan until coated. Place pan in the bottom zone of Suvie and Roast at 400° for 15 minutes or until mushrooms have released their juices.

2) Meanwhile, whisk together the eggs, milk, mustard, nutmeg, 1 tsp salt and 1/2 tsp pepper in a large mixing bowl.

3) Add the cubed sourdough bread and stir to combine. When the mushrooms are done roasting, add the mushrooms mixture, 1 cup defrosted spinach, and all but ½ cup Gruyere cheese to the bowl.

4) Spray the Suvie pan with cooking spray and add the strata mixture. Sprinkle strata with remaining ½ cup of Gruyere cheese. Place pan into the bottom zone of Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

5) After the cook, broil the strata for 10-15 minutes until the cheese is melted and browned, watching closely to avoid burning.

6) Remove pan from Suvie, cut strata into squares and serve.

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