This Breakfast Strata takes a little planning, because it needs to set in the refrigerator overnight. It’s perfect for serving when you want a special breakfast or brunch. Because you assemble the Strata the night before, it’s a snap when you’re planning a meal for company.
With ingredients like eggs, milk, cheese, mushrooms, bread, broccoli and tomatoes it’s not only yummy, but super nutritious…a tasty way to begin any day.
The next time I make this, I’m going to use muffin cups. First, because I love the crispy parts and with muffins, there will be more crispy parts. Second, since there are only two of us, I won’t have to wait until we have company to make this. I can freeze the muffins for another easy healthy breakfast. And what kid (big or small) can resist a muffin?
This recipe was inspired by Ellie Krieger. I found her recipe in USA Weekend and tweaked it. The first thing I changed was the bread. I used Rudis’ multi-grain gluten-free bread made with potato starch/flour, instead of bread made with lifeless bleached flour. Rudis bread is light and airy, so the taste is not compromised one tiny bit. In addition, nobody needs to eliminate egg yolks as in the original recipe. That’s where all the nutrition is. In this recipe you’ll find whole eggs. If I say so myself, “It came out absolutely marvelous!”
Breakfast Egg & Veggie Strata
3 tablespoons coconut oil
1 onion, diced
3 cloves garlic, minced
8 ounces sliced mushrooms
5 slices of bread, cubed (Rudis’ multi-grain gluten-free bread with potato starch/flour)
2 cups whole milk (I used goat’s milk)
1 cup grated mozzarella cheese
1/2 cup Parmesan cheese
1 tablespoon Dijon mustard
10 ounces steamed and chopped broccoli
½ cup oil packed sun-dried tomatoes rinsed and pat dry
1 tablespoon thyme
½ teaspoon each salt and pepper
1. Sauté the diced onion in 2 teaspoons of heated coconut oil, until softened. Add garlic and continue to cook for another minute. Transfer to mixing bow. Allow to cool.
2. Heat the remaining teaspoons of coconut oil in the same skillet. Cook the mushrooms for about 5 minutes, until soft. Add to the onion mixture and allow to cool.
3. Coat a 9X12” baking dish or muffin cups with coconut oil.
4. In a large bowl beat the eggs, milk and mustard together until incorporated.
5. Add to the cooled mushrooms and onion mixture the steamed broccoli, both cheeses, sun-dried tomatoes, thyme, salt and pepper.
6. Cover with Plastic wrap and place in the refrigerator for 8 to 12 hours.
7. Remove from the refrigerator, take off the plastic wrap and bake in a preheated oven at 350F. for about an hour.
Note: When making muffin cups, place the cubed bread in the bottom of each cup. Then spoon the egg and mushroom mixture over the bread. Bake between 20 and 35 minutes, depending on the size of the muffin cups.