Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.
| Level: | Easy |
| Total: | 9 hr 20 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Unsalted butter, at room temperature, for the baking dish
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 1/2 cups bite-size broccoli florets
- 3 cups half-and-half
- 1/4 cup grated Parmesan
- 10 large eggs
- One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups)
- 2 cups shredded Monterey Jack cheese
- 1/4 cup thinly sliced scallions
- 2 plum tomatoes, seeded and chopped
Instructions
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 724 |
| Total Fat | 48 g |
| Saturated Fat | 25 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 410 mg |
| Sodium | 981 mg |
Reviews
This was delicious. Brought it to a church function and everyone asked for the recipe. I did use lowfat milk instead of half and half, and no one missed the extra fat.