Spinach and Mushroom Strata
We like to call strata “breakfast stuffing” because it has all the wonderful savory bread pudding qualities of a Thanksgiving stuffing, but it’s filled with brunchy ingredients like eggs, milk, and nutmeg spice. We’ve also given this one earthy shiitake, soft spinach, a delicately tangy feta, and Parmigiano-Reggiano — so it’s cheesy, bready, and healthy.
If you’re not a morning person, but you are a brunch person, this recipe is for you! It’s not only possible to make it the night before, it’s necessary. Strata needs a good night’s rest, so the bread can absorb all the liquids, the layers can meld, and it can bake up nice and custardy.
Our tip: If you’d rather use fresh spinach, go for it. Just sub in one pound of organic baby spinach, washed but not dried. When you get to step 3 in the recipe, add the fresh spinach to the pan in batches and stir to wilt.
1 Tbsp Napa Valley Naturals Organic Olive Oil
1 7-oz package Gill’s Onions fresh diced yellow onions
5 medium shiitake mushrooms, diced
1 15-oz package Stahlbush Island Farms frozen spinach, defrosted
Olive oil cooking spray
12 slices Food for Life Ezekiel 4:9 Sprouted Whole Grain Bread, crusts removed, cut into 1-inch cubes
4 oz Valbreso Feta Cheese, crumbled
¼ cup Parmigiano-Reggiano cheese
6 Organic Valley Omega-3 Large Eggs
1 ¼ cups Organic Valley liquid egg whites
2 ½ cups Organic Valley whole Grassmilk
2 tsp Grey Poupon Dijon Mustard
½ tsp Le Saunier de Camargue fleur de sel (sea salt)
½ tsp black pepper
¼ tsp nutmeg
- In a large pot, heat the olive oil over medium. Add the onion and cook 4 minutes.
- Add the mushrooms and cook for 2 minutes.
- Add the spinach and cook for 2 to 3 minutes.
- Remove the veggies from the heat. Once they are cool enough to touch, wrap them in paper towels and squeeze out most of the water.
- Spray the bottom and sides of a glass baking dish measuring 7 x 11 inches. Arrange half of the bread in a single layer in the bottom of the dish. Spread half the vegetables on top. Sprinkle with half of the feta cheese. Repeat, ending with a layer of Parmigiano-Reggiano.
- Whisk together the eggs, egg whites, milk, mustard, salt, pepper, and nutmeg. Pour the mixture evenly over the other ingredients.
- Cover the strata with plastic wrap or foil and refrigerate overnight, up to 24 hours.
- Preheat oven to 350º. Remove the strata from the refrigerator, remove the cover, and let the strata stand at room temperature for 15 to 30 minutes before baking.
- Bake the strata for 45 to 60 minutes, until the eggs are set and the top is golden brown and bubbly.
- Let the strata cool for 5 minutes before cutting it into 8 pieces. Serve hot.
At 8 servings, each piece contains:
- Calories 320
- Fat 11 g
- Saturated Fat 6 g
- Trans Fat 0 g
- Cholesterol 175 mg
- Sodium 580 g
- Total Carbohydrate 32 g
- Dietary Fiber 7 g
- Sugars 6 g
- Protein 22 g
- Vitamin A 82% DV
- Vitamin C 20% DV
- Calcium 24% DV
- Iron 21% DV