The Scoop
Breakfast Delight Strata is an impressive make-ahead brunch dish.
When I first met my partner's family for Sunday brunch, I knew I had to impress. I decided on my Breakfast Delight Strata, which I had perfected after a few trials. The Gruyère cheese was a nod to my partner's love of all things cheesy, and I knew that the way it browned in the oven would create that irresistible crust. Stashing a package of Gruyère in my fridge has become a staple for impromptu culinary flair.
I remember standing at their kitchen counter, dicing a large onion and feeling the family energy buzzing around me. I had a can of garlic powder, essential for that slight kick, and a block of parmesan that I grated with care. I made sure to sauté the onions only until they were translucent, enhancing their sweet flavor without overshadowing the earthy mushrooms tossed in my favorite olive oil. Knowing the dish needed a spot of green, I added well-squeezed spinach—something about the way it absorbed into the bread always felt right. A tip I discovered along the way: let that strata rest for a good soak to guarantee a perfect texture.
As the strata baked, the aroma filled the room, wrapping everyone in a warm embrace. It was a morning marked by laughter, and as I later saw them enjoy the golden-brown slices, I knew the effort had been worth it. That little burst of nutmeg was my hidden signature and made it memorable enough for them to ask for the recipe before brunch even ended.
Ingredients
- 4 teaspoons olive oil, divided
- 1 large onion, diced
- 16 ounces mushrooms, chopped
- 1 1/2 teaspoons kosher salt, plus more, to taste
- garlic powder, to taste
- 8 cups bread, of your choice, cut into 1-inch cubes, packed
- 10 large eggs
- 2 3/4 cups whole milk, can substitute half-and-half
- 2 tablespoons Dijon Mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg, optional
- 1 (10-ounce) package chopped frozen spinach, thawed and squeezed
- 1 1/2 cups Gruyère cheese, grated, divided, can substitute cheddar cheese
- 1/2 cup parmesan cheese, freshly grated
Directions
- Grease a 9x13-inch baking dish.
- In a large skillet over medium heat, heat 2 teaspoons of the olive oil.
- Add the onions and cook until translucent, about 2-3 minutes.
- Transfer the onions to a plate and set them aside.
- Add the remaining olive oil and raise the heat to medium-high.
- Add the mushrooms and sauté until tender, about 5-7 minutes.
- Sprinkle the mushrooms with the extra salt and the garlic powder.
- Place the bread in a large bowl.
- In a separate bowl, whisk together the eggs, the milk, the Dijon mustard, the thyme, the remaining 1 1/2 teaspoons of the salt, the black pepper, and the nutmeg.
- Pour the egg mixture, the onions, the mushrooms, the spinach, 1 cup of the Gruyère cheese, and the parmesan and mix lightly to combine.
- Pour the bread mixture into the prepared baking dish.
- Sprinkle the remaining Gruyère cheese on top.
- Cover the strata with plastic wrap and refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350 degrees F.
- Uncover the strata and bake until puffed and golden-brown, about 40-50 minutes.
- Serve warm.
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