Description
Savory, hearty, and perfectly fluffy—this make-ahead breakfast strata layers caramelized onions, earthy mushrooms, and melty cheese in a custardy base. Baked to golden perfection, it’s a comforting dish ideal for weekend brunch, holiday mornings, or feeding a crowd with ease.
Ingredients
1 tbsp olive oil
2 tbsp butter
2 medium onions, thinly sliced
12 oz mushrooms, sliced (cremini, button, or a mix)
8 cups day-old bread, cubed (sourdough or country-style preferred)
2 cups shredded Gruyère, Swiss, or cheddar cheese
8 large eggs
2 ½ cups milk (whole or 2%)
1 tsp salt
½ tsp black pepper
1 tsp Dijon mustard (optional for depth)
½ tsp thyme or rosemary (fresh or dried)
Butter or oil for greasing
Instructions
In a skillet, heat olive oil and butter over medium heat. Add onions with a pinch of salt and cook slowly for 20–25 minutes until golden and caramelized.
Add mushrooms to the pan and sauté until softened and browned. Let cool slightly.
Grease a 9×13-inch baking dish. Layer half the bread cubes, then half the cheese and mushroom-onion mix. Repeat.
In a large bowl, whisk together eggs, milk, salt, pepper, Dijon, and herbs. Pour evenly over the bread layers.
Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes until puffed, golden, and set in the center.
Let rest for 10 minutes before slicing and serving.
- Category: breakfast
Nutrition
- Calories: 370
- Fat: 21g
- Carbohydrates: 26g
- Protein: 18g