Ingredients for Breakfast Strata With Spinach And Mushroom
- French Bread
- Unsalted Butter
- 1/2 cup chopped shallots
- 8 ounces (227g) sliced mushrooms
- Frozen Chopped Spinach
- Dry White Wine
- Havarti Cheese
- 6 large eggs
- Half And Half
- salt and pepper to taste
- Ground Black Pepper
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How to Make Breakfast Strata With Spinach And Mushroom
- Preheat oven to 225°F (107°C).
- Arrange 8 slices of bread in a single layer on two large baking sheets. Bake until dry and crisp, about 40 minutes, flipping halfway through.
- Let bread cool completely. Butter one side of each slice using 4 tablespoons (57g) of butter.
- Set aside.
- In a large nonstick skillet, melt 3 1/2 tablespoons (52g) butter over medium heat. Add 1/2 cup chopped shallots and 8 ounces (227g) sliced mushrooms. Sauté until shallots are fragrant and translucent, about 3 minutes.
- Add 10 ounces (284g) frozen spinach to the skillet. Season with salt and pepper to taste. Cook, stirring occasionally, until spinach and shallots are wilted and combined, about 3 minutes.
- Transfer the spinach and mushroom mixture to a medium bowl. Set aside.
- Add 1/2 cup dry white wine to the skillet. Increase heat to medium-high and simmer until reduced to 1/2 cup, about 3-4 minutes.
- Set aside.
- Butter a 9x13 inch baking dish with the remaining 1 1/2 tablespoons (22g) butter.
- Arrange half of the buttered bread slices, buttered-side up, in a single layer in the dish.
- Spread half of the spinach mixture over the bread, followed by half of 2 cups (160g) shredded cheddar cheese.
- Arrange the remaining bread slices on top of the cheese, buttered-side up.
- Spread the remaining spinach mixture and cheese evenly over the bread.
- In a medium bowl, whisk together 6 large eggs until combined.
- Whisk in the reduced wine, 1 cup half-and-half, 2 teaspoons salt, and freshly ground black pepper to taste.
- Pour the egg mixture evenly over the bread layers.
- Cover the surface of the strata tightly with plastic wrap. Weigh down the plastic wrap with two 1-pound boxes of sugar or a similar weight (see recipe notes for alternatives). Refrigerate for at least 1 hour, or up to overnight.
- Remove the strata from the refrigerator and let stand at room temperature for 20 minutes.
- Preheat oven to 325°F (163°C). Adjust oven rack to the middle position.
- Uncover the strata and bake until puffed and golden brown, and the edges have pulled away from the sides of the dish, 60-65 minutes.
- Let cool on a wire rack for 5 minutes before serving.
- Recipe Notes: To weigh down the strata, use two 1-pound boxes of sugar or rice in a gallon-sized ziplock bag.
- This recipe can be easily halved. Use an 8x8 inch baking dish and reduce baking time as needed.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
16g
Fat
79g
Carbs
23g
