Mushroom Sourdough Strata
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!
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!
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
Serving: 1servingCalories: 267kcalCarbohydrates: 4gProtein: 24gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 264mgSodium: 475mgPotassium: 335mgFiber: 1gSugar: 2gVitamin A: 774IUVitamin C: 2mgCalcium: 353mgIron: 2mg
Tried this recipe?Let us know how it was!