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Ultra close-up macro of golden bubbling spinach mushroom breakfast strata fresh from the oven in a baking pan

Easy Spinach Mushroom Strata

A decadent, golden-baked breakfast strata bursting with earthy sautéed cremini mushrooms, tender baby spinach, and nutty melted Swiss cheese nestled in custardy, butter-toasted artisan bread. Completely 100% Halal wholesome and make-ahead friendly for effortless holiday brunches and cozy weekend mornings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 generous squares
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Toasted Bread & Sautéed Vegetables
  • 8 cups crusty artisan French bread, sourdough, or brioche, cut into 1-inch cubes (about 1 lb loaf)
  • 2 tbsp unsalted European butter
  • 2 tbsp extra virgin olive oil
  • 1 lb cremini (baby bella) mushrooms, washed gently and sliced 1/4-inch thick
  • 1 medium yellow onion, halved and thinly sliced
  • 3 cloves fresh garlic, finely minced
  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • 5 oz fresh baby spinach, roughly chopped
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
Velvety Egg Custard & Cheeses
  • 8 large fresh eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream (or half-and-half)
  • 1 tbsp Dijon mustard
  • 1/4 tsp ground nutmeg, freshly grated
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 cups Swiss cheese (or Gruyère), shredded and divided
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat oven to 350°F (175°C). Spread bread cubes in a single layer across a large rimmed baking sheet. Toast in the oven for 10 to 12 minutes until dry, fragrant, and pale golden at edges. Remove and cool slightly on the sheet.
  2. In a large heavy-bottom skillet, melt butter with olive oil over medium-high heat. Add sliced mushrooms and onions; sauté stirring occasionally for 8 to 10 minutes until deeply browned, tender, and all natural mushroom liquid has evaporated.
  3. Stir in minced garlic, fresh thyme, salt, and pepper; cook for 1 minute until fragrant. Add baby spinach in handfuls, tossing gently for 2 minutes until wilted. Remove skillet from heat and let cool slightly.
  4. In a blender or large bowl, combine eggs, whole milk, heavy cream, Dijon mustard, nutmeg, sea salt, and black pepper. Blend or whisk vigorously for 1 minute until completely homogeneous and light.
  5. Grease a 9x13-inch ceramic or glass baking dish with butter. In a large mixing bowl, gently toss together toasted bread cubes, warm sautéed spinach-mushroom mixture, and 1.5 cups of shredded Swiss cheese.
  6. Transfer bread mixture into prepared baking dish. Pour blended egg custard slowly and evenly over the top. Press bread cubes down gently with a wide spatula so every piece absorbs the custard.
  7. Sprinkle the remaining 1/2 cup Swiss cheese and 1/2 cup grated parmesan evenly over the surface. Cover tightly with foil and bake immediately, or refrigerate for 2 hours (or overnight) for maximum custard absorption.
  8. Bake uncovered at 350°F (175°C) for 50 to 55 minutes until the strata is puffed like a soufflé, golden brown across the cheese crust, and set in the center. Rest for 10 minutes on a wire rack before slicing into squares to serve warm.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 26gProtein: 18gFat: 23gSaturated Fat: 12gCholesterol: 245mgSodium: 490mgPotassium: 380mgFiber: 3gSugar: 5gVitamin A: 1650IUVitamin C: 12mgCalcium: 340mgIron: 2.8mg

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