Spinach, Mushroom, and Feta Breakfast Strata

Ingredients

• id: crusty_bread metric: 450g imperial: 1 lb name: day-old crusty bread, cubed (baguette or sourdough)

• id: butter metric: 30g imperial: 2 tbsp name: unsalted butter

• id: yellow_onion metric: 1 medium imperial: 1 medium name: yellow onion, diced

• id: mushrooms metric: 340g imperial: 12 oz name: mixed mushrooms (cremini, shiitake), sliced

• id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced

• id: fresh_spinach metric: 150g imperial: 5 cups name: fresh spinach leaves

• id: large_eggs metric: 8 large imperial: 8 large name: large eggs

• id: whole_milk metric: 480ml imperial: 2 cups name: whole milk

• id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream

• id: dijon_mustard metric: 10ml imperial: 2 tsp name: Dijon mustard

• id: salt metric: 10ml imperial: 2 tsp name: salt

• id: black_pepper metric: 2ml imperial: 1/2 tsp name: freshly ground black pepper

• id: nutmeg metric: 1ml imperial: 1/4 tsp name: freshly grated nutmeg

• id: feta_cheese metric: 200g imperial: 1 cup name: feta cheese, crumbled

• id: gruyere_cheese metric: 150g imperial: 1 1/2 cups name: Gruyère cheese, grated

• id: fresh_thyme metric: 10ml imperial: 2 tsp name: fresh thyme leaves

• id: fresh_chives metric: 30ml imperial: 2 tbsp name: fresh chives, chopped

Instructions

1. Butter a 23x33cm (9x13 inch) baking dish. Arrange {crusty_bread} cubes in the prepared dish.

2. Heat {butter} in a large skillet over medium heat. Add {yellow_onion} and cook for 3-4 minutes until softened.

3. Add {mushrooms} and cook for 5-7 minutes until they release their moisture and become golden. Add {garlic} and cook for 1 minute more.

4. Add {fresh_spinach} to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

5. In a large bowl, whisk together {large_eggs}, {whole_milk}, {heavy_cream}, {dijon_mustard}, {salt}, {black_pepper}, and {nutmeg} until well combined.

6. Distribute the mushroom-spinach mixture evenly over the bread cubes. Sprinkle {feta_cheese} and half of the {gruyere_cheese} over the vegetables.

7. Pour the egg mixture evenly over everything, pressing down gently to ensure bread is soaked. Sprinkle with remaining {gruyere_cheese} and {fresh_thyme}.

8. Cover with plastic wrap and refrigerate for at least 2 hours or overnight (preferably overnight for best results).

9. When ready to bake, preheat oven to 175°C (350°F). Remove plastic wrap and let strata come to room temperature for 30 minutes.

10. Bake for 40-45 minutes, until center is set and top is golden brown. If top browns too quickly, cover with foil.

11. Let rest for 10 minutes before serving. Garnish with {fresh_chives} and serve warm.

Tips

Bread Selection: Use day-old crusty bread for the best texture - it absorbs the custard without falling apart. Baguette, sourdough, or challah work beautifully.

Mushroom Variety: Mix different mushroom types for complex flavor. Cremini, shiitake, and oyster mushrooms all work well. Make sure to cook out excess moisture.

Make-Ahead Success: This dish actually improves when made ahead - the bread has time to fully absorb the custard. Assemble the night before for best results.

Doneness Test: The center should be set but still slightly jiggly when done. A knife inserted in the center should come out mostly clean.

Cheese Combinations: Gruyère adds nutty richness, but Swiss, cheddar, or goat cheese also work well. The feta provides a nice salty contrast.

Storage: Leftover strata keeps refrigerated for 3 days and reheats well in the oven at 175°C (350°F) for 15-20 minutes.

Serving Suggestions: Serve with fresh fruit, crispy bacon, or a simple green salad for a complete brunch spread.