30-Minute Spinach And Mushroom Egg Strata Recipe
Let's be honest, sometimes we all need a little innovation on the breakfast front. There are mornings when we skip what many consider to be the most important meal of the day or else, we quickly grab a snack to eat during our busy morning commute. These options certainly aren't as tasty or satisfying as they could be, and chances are you'll be hungry for just about anything within a few hours.
That's where this 30-minute mushroom and spinach strata comes into the picture. With leafy greens, vegetables, hearty bread, and cheese, you are guaranteed to start your day pleasantly satiated. Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, recommends this breakfast option because "it contains a few servings of vegetables, but does not lack flavor." For a delicious breakfast that is equally nourishing, why not start your day on the right foot with this quick 30-minute egg strata?
Gather your ingredients for this spinach and mushroom egg strata
To make this scrumptious egg bake, you will first need to gather together your ingredients. You will need cubed baguette bread, olive oil, sliced mushrooms, baby spinach, eggs, heavy cream, salt, pepper, and shredded sharp white cheddar cheese. This recipe calls for toasted bread cubes as a base for the dish. As with all stratas, Carli recommends using "stale bread if you have it, as it is firm and will soak up the liquid from the eggs and the cream."
We asked Carli about the vegetable options in this strata and she indicates that "you can easily substitute other leafy greens or vegetables in this strata. Just be sure to allow enough time to sauté them before baking in the final dish." To speed up the process, look for sliced mushrooms and shredded cheese when you are at the supermarket.
Toast the bread and sauté the veggies
The first step involves preheating the oven to 450 F, which is indeed pretty hot! Carli tells us that "a hot oven is key to cooking this strata in record time: [under] 30 minutes." Once your oven is preheated, place the cubed bread on a baking sheet and toast it for five minutes. During that time, place a large skillet over medium heat and add the oil, mushrooms, and spinach, stirring until the green leaves wilt.
Whisk the eggs, cream, and seasoning
Don't forget to remove the toasted baguette from the oven — no one wants burnt bread pieces! Take the baking sheet with the bread out of the oven and remove the skillet from the heat so that the veggies can cool down. Next up, grab a large bowl and crack the eggs. Whisk them until combined, then add the heavy cream as well as the salt and pepper. Give the mixture a big stir before moving on to the next step.
Add the veggies and cheese then assemble the strata
Now, add the sautéed veggies to the egg and cream mixture and toss the shredded cheese in as well. Using a big spoon, stir the ingredients together until they are properly combined. This will ensure that the mushrooms and spinach are evenly distributed when you assemble the strata.
Now, grab a 9x13-inch baking dish. Spray the bottom and sides with nonstick cooking spray. Add the toasted bread cubes to the dish, then carefully pour the egg, cream, and vegetable mixture over top. Using a spoon, press the mixture into the bread, spreading it evenly across the surface. The mixture will be soaked up by the bread and seep into the crevices, ensuring that the final dish bakes consistently.
Cover and bake the strata, then serve
Cover the baking dish with aluminum foil and place it in the oven to bake for 23 minutes. After the time is up, remove the baking dish from the oven and let it cool down, keeping the aluminum foil on top. This will allow the residual heat to continue cooking any remaining raw eggs. After about 10 minutes of cooling, remove the foil and dig in. Carli suggests serving this alongside "a big bowl of fruit and bacon strips."
Carli says that "If you have any leftovers, I'd recommend storing [them] in an airtight container in the fridge for up to 3 days." Once you're ready to eat the rest, she indicates that "This dish reheats best in the microwave."
- 4 cups baguette bread, cubed
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 5 ounces baby spinach
- 8 eggs
- 1 cup heavy cream
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 cups sharp white cheddar cheese, shredded
- Preheat the oven to 450 F.
- Lay the cubed baguette on a large baking sheet and bake for 5 minutes to toast.
- In the meantime, in a large skillet over medium heat add the oil, mushrooms, and baby spinach. Sauté them for 5 minutes while the bread toasts.
- In a large bowl, whisk the eggs, then add the cream, salt, and pepper and stir to combine.
- Add the sautéed veggies to the cream mixture along with the shredded cheese and stir to combine.
- Place the toasted bread cubes in a 9x13-inch baking dish sprayed with nonstick cooking spray.
- Top the bread with the egg mixture and spread it out evenly.
- Cover the strata and bake it for 23 minutes.
- Allow the dish to cool down still covered for an additional 10 minutes.
| Calories per Serving | 310 |
| Total Fat | 23.0 g |
| Saturated Fat | 11.4 g |
| Trans Fat | 0.3 g |
| Cholesterol | 183.6 mg |
| Total Carbohydrates | 13.0 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 2.3 g |
| Sodium | 336.3 mg |
| Protein | 13.5 g |
