Recently, I found a sad baguette lounging on the kitchen countertop. Mike hadpicked it up, with the optimism that we’d eat it,I don’t know, for breakfast or something? I think we had about a quarter of it one morning, with some soft scrambled eggs. We both promptly forgot about it, until I discovered it, oldand forgotten, left to languish without having fulfilled it’s life’s purpose.
I had to make something with it. It was my duty as a baguette eater! I was thinking bread pudding, but then upon finding mushrooms and dill in the fridge, set about making a breakfast strata. I must’ve asked Mike about a million times if the strata needed meat (is it really breakfast if there isn’t bacon or sausage?) but in the end, the mushrooms were more than meat-y enough and the dill added a nice light herb-y punch.
This is the best kind of recipe you can have in your back pocket, a not-recipe. I just followed this handy ratio:1 part milk + 1 part egg + 1 part cheese + 1 part add-ins (optional) + 2 parts bread and let my fridge run wild.I love how you can make this the night before and then just pop it in the oven while you’re leisurelydrinking pour overwhile having deep conversations…who am I kidding? This is what really happened: Mike and I had Nespresso (love the instantness of that thing) and shared our opinions ontrashy celebrity gossip (me) and world events (him).
Happy brunching!
xoxo eggs and bread, steph
Vegetable Breakfast Strata
serves 4-6
- 1-2 tablespoons butter, plus extra for the pan
- 2 king oyster mushrooms
- 4 cups 1-inch bread cubes
- 1 cup shredded mozzarella, plus 1/2 cup to finish
- 1 tablespoon freshly chopped dill
- 2 cups milk
- 6 large eggs
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Notes: I used 3/4 of an old baguette, but you can use any kind of bread you like. I followed thisbasic ratio recipe:1 part milk + 1 part egg + 1 part cheese + 1 part add-ins (optional) + 2 parts bread that I found on Epicuriousand found it worked perfectly. This strata is custardy and creamy in the middle with bits of crispy, craggy bread on top.
Lightly butter an oven safe baking dish and set aside. You can use an 8×8 inch dish or several mini ones, it won’t affectthe baking time.
Slice one of the mushrooms (for the top of the strata) and dice other mushroom. In a sauté pan, heat up the butter over medium heat. Add the sliced mushrooms and stir to coat with butter. Cook, stirring and flipping occasionally, until the mushrooms are golden. Remove from the pan and set aside. Add more butter to the pan if needed and cooked the diced mushrooms until golden. Remove and set aside to cool completely.
In a large bowl, toss the bread cubes with 1 cup of cheese, the cooled mushrooms, and dill. Place in the prepared pan.
In a large liquid measuring cup (or medium bowl), whisk together the milk, eggs, dijon, salt and pepper. Pour over the strata and top with the remaining 1/2 cup of shredded mozzarella. Wrap with plastic wrap and place in the fridge overnight so the bread can absorb the custard. Or, if you’re eating it right away, let it sit for 30 minutes so the bread can absorb the custard.
When you’re ready to eat, set the oven for 350°F. If you put the strata in the fridge, pull it out and let it come to room temperature for 30 minutes.
Bake the strata, uncovered, until puffy, golden brown, and cooked through, about 45 – 55 minutes. If the top starts browning too much, cover lightly with foil. Remove from the oven, let set for 5 minutes and enjoy!
It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?
6 Comments
Rick Campanalie says:
April 9, 2017 at 5:41 am
Very nice post, my wife will love this. Great pictures too!
Rick
Reply
Izzy Bruning says:
April 9, 2017 at 10:03 am
This looks so good! – such a clever way to use up the bread!
Izzy | Pinch of delightReply
Pamela @BrooklynFarmGirl says:
April 11, 2017 at 6:38 am
Great ideas! I loved that you used left over bread.
Reply
Chris Waghorn says:
April 11, 2017 at 4:20 pm
This is a great idea. I love how it’s no fuss, just use things that you have on hand, not having to think too hard in the morning suits me perfectly.
Reply
Alana says:
April 26, 2017 at 10:32 am
oooh i just love this post. it’s so light and bright and happy looking. and your strata came out so good!!!
Reply
Rebecca says:
January 10, 2021 at 7:49 pm
I choose how many eggs I want, measure that and use that amount as 1 part, then use the same amount of cheese, add-ins, milk, and twice as much bread.
Reply
