Mushroom Sourdough Strata, a simple one-pan breakfast casserole made with mushrooms, shallots, dijon mustard, goat cheese, mozzarella, and fresh thyme that’s the perfect make-ahead breakfast recipe. Simple, savory, delicious!
Love breakfast strata? Try it with sourdough bread! This simple mushroom and shallot strata with sourdough is the perfect dish to make ahead for a savory weekend brunch.
👉 Ready to learn how to make a sourdough strata with mushrooms? Let’s do it!
🥖 Ingredients
- Sourdough bread: a loaf of sourdough bread, cut into 1/2 inch cubes (stale sourdough is great!)
- Shallots and mushrooms: the vegetable base of this dish, the shallots and mushrooms are browned for extra flavor
- Eggs: the base of this strata dish, eggs create the casserole with the bread
- Milk, yogurt, cheese: whole milk, plain yogurt, and goat cheese add creaminess and flavor
- Dijon mustard: adds a bit of flavor and helps thicken the sauce
- Seasonings: salt, pepper, and fresh thyme leaves add flavor to this dish
- Recommended tools: knife, baking sheet, large mixing bowl, large baking dish
🥣 How to make (step-by-step photos)
This sourdough breakfast strata recipe takes a bit of prep, but the end result is a super flavorful and filling savory bread pudding that’s the perfect dish to bring to breakfast and brunch get-togethers.
1️⃣ Step One: Bake sourdough bread until crispy
Preheat oven to 375 degrees F. Arrange bread cubes on cookie sheet and bake about 12 minutes, or until crispy but not burned.
2️⃣ Step Two: Cook shallots and mushrooms
Next it’s time to cook the shallots and mushrooms. Here’s how:
- Caramelize shallots: To a large pan over medium-high heat add 1 teaspoon oil and add shallots, cooking until they begin to soften and turn brown, about 3 minutes. Reduce heat to medium-low and cook another 10 minutes until shallots are caramelized.
- Cook mushrooms: Add remaining 2 teaspoons oils to another large pan over medium heat and add sliced mushrooms. Cook about ten minutes, or until mushrooms have released their liquid and are beginning to dry out. Add thyme, pinch of salt and pepper. Add mushrooms to pan with shallots, remove from heat, and set aside.
3️⃣ Step Three: Combine strata ingredients in baking dish
Now it’s time to combine the strata ingredients. To do this, add the eggs, milk, yogurt, dijon mustard, and a pinch of salt and pepper in a medium mixing bowl and whisk well to combine.
Then in a large mixing bowl, add the toasted bread, mushrooms and shallots, mozzarella, and half the goat cheese and stir once or twice to mix.
Pour the egg, milk, and dijon mixture over the top and mix well with bread and vegetables. Let sit about 3-4 minutes, then stir to make sure dry bread is soaked with liquid (this is the point that you can cover dish and store overnight to bake the next day).
4️⃣ Step Four: Bake the strata
Now it’s time to bake! Pour bread and liquid mixture into a large greased baking dish, cover with aluminum foil, and bake at 375 for 30 minutes.
After 30 minutes remove the foil and bake another 30 minutes uncovered, adding remaining goat cheese about five minutes before done baking.
Serve with fresh thyme sprigs and a few dollops of dijon mustard on top. Enjoy!
❓ Recipe questions + quick tips
A strata is a savory baked breakfast casserole made with toasted bread, custard sauce, and fresh vegetables, cheese, and herbs. Similar to a bread pudding, a strata is sometimes called a breakfast casserole or an egg breakfast bake.
The best breads for a strata are usually thick and will soak up the egg mixture. French bread, ciabatta bread, and sourdough bread are all good options to make strata.
💡 Recipe tips and tricks
This mushroom strata recipe follows a simple formula and once you get the basics down, is easily customizable to include any vegetables, cheeses, and herbs you have on hand. Below are a few simple cooking tips and tricks to make preparation easier:
- Prep ahead to make your morning easier: this strata recipe is a perfect make-ahead recipe because the casserole can be prepped the night before, pouring into the baking dish, and refrigerated overnight to be baked in the morning. Holding overnight also creates a softer and more flavorful strata.
- Stratas are perfect for meal prep! Need an easy make-once, eat-all-week recipe? Cook this strata on the weekend and then pack into grab-and-go containers (like mason jars) and refrigerate for easy mornings throughout the work week.
- Tools you’ll need: a baking dish, glass mixing bowls, a baking sheet, and environmentally-friendly cookware (a large and medium pan will do)
- Get creative with flavors! Once you get the base recipe down, experiment with your favorite vegetables, cheeses, and herbs. Try different seasonal vegetables like asparagus in the spring, spinach in the summer, and even squash in fall and winter. Use different cheese combinations like cheddar, gruyere, or pepper jack, and fresh herbs like basil, oregano, and sage. The possibilities are endless!
🧊 How to prep ahead and store leftover
- Prep ahead: Prep the baking dish up to a day ahead of time (making it ahead also adds a lot of flavor)
- Refrigerator storage: Store leftovers in the baking dish covered or in an airtight container for up to 3-4 days
- Freezer storage: Store leftover strata in an airtight container in the freezer. Thaw by removing to the refrigerator for one day, then reheat in the oven at 350 degrees F until warm (about 15 minutes).
🍳 More savory breakfast recipes
Want more savory breakfast and brunch recipes? We’ve got you covered:
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Mushroom Sourdough Strata
Ingredients
- 1 loaf sourdough, cut into 1/2 inch cubes
- 3 teaspoons oil, divided
- 3 whole shallots, sliced thin
- 1 pound mushrooms, sliced thin
- 2 teaspoons fresh thyme leaves
- 10 large eggs
- 2 cups whole milk
- ½ cup plain yogurt
- 2 tablespoons dijon mustard
- 1 pinch salt and pepper
- 1 cup grated mozzarella
- 4 ounces goat cheese, divided
- ½ teaspoon fresh thyme, for garnish
Instructions
- Bake bread: Preheat oven to 375 degrees F. Arrange bread cubes on cookie sheet and bake about 12 minutes, or until crispy but not burned.
- Caramelize shallots: To a large pan over medium-high heat add 1 teaspoon oil and add shallots, cooking until they begin to soften and turn brown, about 3 minutes. Reduce heat to medium-low and cook another 10 minutes until shallots are caramelized.
- Cook mushrooms: Add remaining 2 teaspoons oils to another large pan over medium heat and add sliced mushrooms. Cook about ten minutes, or until mushrooms have released their liquid and are beginning to dry out. Add thyme, pinch of salt and pepper. Add mushrooms to pan with shallots, remove from heat, and set aside.
- Combine strata ingredients: Combine the eggs, milk, yogurt, dijon mustard, and a pinch of salt and pepper in a medium mixing bowl and whisk well to combine. Then in a large mixing bowl, add the toasted bread, mushrooms and shallots, mozzarella, and half the goat cheese and stir once or twice to mix. Pour the egg, milk, and dijon mixture over the top and mix well with bread and vegetables. Let sit about 3-4 minutes, then stir to make sure dry bread is soaked with liquid (this is the point that you can cover dish and store overnight to bake the next day).
- Bake strata: Pour bread and liquid mixture into a large greased baking dish, cover with aluminum foil, and bake at 375 for 30 minutes. After 30 minutes remove the foil and bake another 30 minutes uncovered, adding remaining goat cheese about five minutes before done baking.
- Serve strata: Serve with fresh thyme sprigs and a few dollops of dijon mustard on top. Enjoy!
Recipe Notes
- Tools Needed: baking sheet, environmentally-safe cookware (large and medium pan), glass mixing bowls, kitchen knife set, large baking dish
- Prep Ahead: this recipe can easily be prepped until the point of pouring the uncooked strata ingredients into the baking sheet, then covered and stored in the refrigerator up to 24 hours until ready to bake.
- Leftovers and Storage: let strata cool to room temperature and store either covered in baking dish, or in an airtight storage container in the refrigerator for up to two days (bread will dry out any longer than about three days). We did not try freezing, so if you do please let us know and we’ll update the instructions.
- Nutrition notes: This breakfast strata recipe is definitely an indulgent brunch meal, however it is high in protein. To lighten up this strata, serve with a light mixed greens salad for extra vegetables.
Nutrition Information
UPDATE: This recipe was originally published in April 2019 and was update for clarity in October 2022.
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