This is a fabulous group breakfast or brunch item and the best part is you make it the night before! My family made it during my brothers graduation last year when we had tons of family staying over and everyone loved it. It has the bread the veggies and the cheese so it hits all the needed components of a savory breakfast dish.
5 Cup Cubed Whole Wheat Baguette
4 Tsp Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Bell Pepper
1 1/2 Tsp Minced Garlic
4 Cups Diced Cremini Mushrooms
3 Cups Fresh Spinach Leaves
1 Cup Shredded Mozzarella
1/3 Cup Shredded Parmesan
8 Egg Whites
1 3/4 Cup 1% Milk
1 Tbs Dijon Mustard
1/2 Tsp Salt
1/2 Tsp Pepper
This recipe has to refrigerate overnight!
To start coat a 9X13 baking dish with nonstick spray. Then cube the bread and spread half of it over the bottom of the dish.
Then in a hot large skillet heat 2 tsp of your oil and cook the pepper, onion, and garlic together. Cook over medium heat for 8-10 minutes or until the onions are translucent and the peppers are tender. Make sure to stir. Be careful if the heat is to hot them the garlic will start to burn and you don’t want that.
Once those are tender add in the mushrooms. The mushrooms will release water and you want to cook the majority of the water out before adding in the spinach. Cook until the spinach is wilted then take off the heat and set aside to cool.
In a small bowl combine the two cheeses. Reserve 1/3 cup for later.
Spread the vegetable mix over the bread cubes and top with the rest of the cheese and bread cubes.
In a large bowl combine the mustard, salt, pepper, egg whites, eggs, and milk. Whisk vigorously until all the ingredients are combined.
Once the egg mix is combined carefully and slowly pour this over the bread and veggies making sure to cover them evenly. You want to pour carefully so that you don’t get empty pockets of just egg mix in the strata. Cover this and let it sit in the fridge overnight.
The next morning the bread will have soaked up a lot of flavorful goodness. Let it come to room temp while the oven heat to 325 °F (163 °C). Bake uncovered for 45 minutes. Sprinkle with the reserved cheese and bake for another 5-10 minutes or until the top is nice and golden brown and a knife can be inserted and pulled out cleanly.