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Sunday, February 20, 2011

Spinach & Mushroom Egg Strata

I found a recipe for an egg-type casserole in our newspaper called a strata. I had the opportunity to make this for our mom's group one morning last week. If you plan to make this, make sure to start it the night before since the egg mixture needs to soak into the bread. I was a bit worried since I was bringing this to a function having never made it and tried it myself. I was glad when one of the moms made a point to find out who made it saying she really liked it.


6 cups day old bread (cut into 1/2 inch cubes)
6 egg yolks
2 eggs
1/4 cup flour
4 cups half and half
2 tsp salt
1 tsp pepper
1/4 tsp nutmeg
1/4 cup vegetable oil
2 T minced garlic
1 box sliced mushrooms
1 or 2 boxes frozen spinach (thawed and drained)
1 cup grated Parmesan cheese

  • Place bread in a 9 x 13 baking pan. Whisk together yolks, eggs and flour in a bowl. Whisk in half and half, salt, pepper and nutmeg. Pour mixture over the bread and cover with plastic wrap. Refrigerate overnight.
  • Heat oven to 350. Heat 2 T oil in large skillet on high. Add garlic and spinach. Cook for 5 or more minutes and set aside.
  • Add remaining 2 T of oil; heat on high. Add the mushrooms and cook until browned (4-5 minutes).
  • Mix spinach, mushrooms and 3/4 cup Parmesan into the strata. Sprinkle top evenly with remaining 1/4 cup of Parmesan cheese.
  • Place in oven and bake for 35-40 minutes until browned and set. Let rest for 15 minutes at room temperature and cut into squares. Serve warm.

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