Mushroom Dijon Sourdough Breakfast Strata

A baked mushrooms sourdough breakfast strata in a white baking dish with two plate with gold forks

Mushroom Dijon Sourdough Breakfast Strata, a simple one-pan spring brunch casserole made with mushrooms, shallots, mustard, goat cheese, mozzarella, and fresh thyme that’s the perfect make-ahead breakfast recipe. Simple, savory, delicious!




  1. Preheat oven to 375 degrees F. Arrange bread cubes on cookie sheet and bake about 12 minutes, or until crispy but not burned.
  2. 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.
  3. 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.
  4. Combine the eggs, milk, yogurt, dijon mustard, and a pinch of salt and pepper in a medium mixing bowl and whisk well to combine.
  5. 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).
  6. 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.
  7. Serve with fresh thyme sprigs and a few dollops of dijon mustard on top. Enjoy!



Keywords: breakfast strata, sourdough strata, brunch, savory breakfast