Mushroom and Spinach Breakfast Strata with Swiss Cheese Recipe
This savory Breakfast Strata features layers of toasted baguette cubes, sautéed mushrooms, onions, fresh spinach, and Swiss cheese, all soaked in a rich custard of eggs, milk, and cream. Baked to a golden brown perfection, it’s a hearty and comforting dish perfect for breakfast or brunch gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread
- 1 loaf day-old baguette or crusty bread, cut into 1 inch cubes (about 8 cups)
Vegetables & Herbs
- 1 small yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons minced fresh thyme leaves
- 3 cups fresh baby spinach, packed
Dairy
- 2 tablespoons salted butter, plus more for greasing
- 2 cups grated Swiss cheese
- 2 cups whole milk
- 1 cup heavy cream
Egg Mixture
- 8 large eggs
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch baking dish with butter or cooking spray, or alternatively, line it with parchment paper to prevent sticking.
- Toast the Bread: Spread the bread cubes evenly on a sheet pan and bake them in the oven until they turn golden brown, about 10 minutes. Remove and set aside to cool slightly.
- Sauté Vegetables: Heat the salted butter in a large skillet over medium heat. Add the chopped onions, sliced mushrooms, and fresh thyme. Cook, stirring occasionally, until the vegetables soften—approximately 7 minutes. Add the fresh spinach and continue cooking, stirring, until the spinach wilts, about 5 minutes more. Remove from heat and let the mixture cool slightly.
- Combine Ingredients: In a large mixing bowl, toss together the toasted bread cubes, sautéed vegetable mixture, and grated Swiss cheese until evenly combined.
- Prepare Egg Mixture: In a blender or using a whisk, combine the eggs, whole milk, heavy cream, kosher salt, freshly cracked black pepper, Dijon mustard, and freshly grated nutmeg. Blend or whisk until the mixture is smooth and fully incorporated.
- Assemble the Strata: Transfer the bread and vegetable mixture into the prepared baking dish. Carefully pour the egg custard mixture evenly over the bread, pressing the bread cubes gently with a spatula or your hand to ensure they absorb the liquid and are submerged.
- Bake: Place the baking dish in the preheated oven and bake uncovered for about 1 hour and 15 minutes, or until the eggs are fully set and the top develops a golden brown crust. If the strata browns too quickly before cooking through, tent it loosely with aluminum foil to prevent burning.
- Cool and Serve: Remove the strata from the oven and let it cool for about 15 minutes before slicing and serving to allow it to set and make portions easier to handle.
Notes
- Using day-old bread is essential for absorbing the custard without becoming too soggy.
- Feel free to substitute Swiss cheese with Gruyère or mozzarella for different flavors.
- Fresh thyme adds a subtle earthiness, but dried thyme can be used in a pinch—use about 1 teaspoon dried.
- Covering with foil midway through baking prevents the top from over-browning while ensuring thorough cooking.
- Letting the strata cool before serving helps it slice cleanly and improves texture.
