Mushroom Herb Breakfast Strata

Strata takes its name from the layered build that defines this American brunch bake. Day-old sourdough soaks in a thyme-scented egg custard with sautéed mixed mushrooms and Gruyère, then bakes into a shareable, golden breakfast casserole.

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 385 cal
• 21g protein
• 28g carbs
• 21g fat
• 3g fiber

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Ingredients

• 6 cups day-old crusty sourdough or country bread, cubed
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• 8 large eggs
• 2 cups whole milk
• 1 tbsp Dijon mustard
• 1 1/2 cups shredded Gruyère cheese
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp unsalted butter for greasing
• 1 small crisp apple, very thinly sliced for garnish

Instructions

1. 1Grease a 9-by-13-inch baking dish with butter and scatter the bread cubes in an even layer so they can soak up custard later.
2. 2Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, add the sliced mushrooms in a single layer and cook without stirring for 3 to 4 minutes until the undersides are deeply golden.
3. 3Stir the mushrooms, add the diced onion, and continue sautéing 5 to 6 minutes until the mushrooms have released their liquid and turned meaty and browned and the onion softens.
4. 4Add the minced garlic and most of the thyme; cook 30 to 60 seconds until fragrant. Season with salt and pepper, then remove from heat and fold in half the parsley.
5. 5Scatter the warm mushroom mixture evenly over the bread cubes in the baking dish. Sprinkle most of the Gruyère over the top, reserving a small handful for the finish.
6. 6In a large bowl, whisk the eggs with the milk, Dijon, remaining salt, and pepper until fully blended and slightly frothy.
7. 7Pour the custard slowly and evenly over the bread and mushrooms, pressing the bread down gently with a spatula so every cube absorbs liquid. Cover and refrigerate at least 1 hour or overnight for deeper flavor.
8. 8When ready to bake, heat the oven to 350°F. Uncover the strata, top with the remaining cheese, and bake 40 to 50 minutes until the center is set, the edges are puffed, and the top is golden brown.
9. 9Rest the strata 10 minutes so it slices cleanly. Garnish with thin apple slices, the remaining parsley and thyme, and cut into generous squares for a shareable weekend brunch platter.