This recipe is my “go-to.”
Don’t you all have your “go-to’s?” You know, your “go-to” shirt for doing out for dinner, your “go-to” pyjamas for when you want to be warm and cozy, your “go-to” Thai place for take out. Well, now you can add a “go-to” brunch dish to that list.
This strata is just as perfect for entertaining a crowd for a Sunday brunch as it is for a quick re-heatable weekday morning option.
It is also easily made in advance – actually, you have to make this in advance as it needs to sit overnight to let the egg mixture soak into the baguette cubes.
It’s loaded with all sorts of good for you vegetables and gets a hit of flavour from some grated parmesan and sliced sun-dried tomatoes.
I have in fact made this not once, not twice, but THREE times in the last couple months when hosting a brunch and lunch at my place and it has never failed to impress.
And if this happens to become your new “go-to” breakfast, brunch, lunch, AND dinner recipe, well, I won’t tell!
Broccoli, Mushroom, and Sun Dried Tomato Strata
Breakfast, Lunch, Main Dish
Adapted from Ellie Krieger
- 5 Cups cubed whole wheat baguette
- 1 onion (chopped)
- 2 Cloves garlic (minced)
- 4 Cups sliced button mushrooms
- 500 Gram bag frozen broccoli (defrosted and chopped)
- 85 Gram bag sun-dried tomatoes (rehydrated in boiling water and thinly sliced)
- 8 eggs
- 8 egg whites
- 1 cup shredded part skim mozzarella
- 1/3 cup grated parmesan
- 2 Cups skim milk
- 1 Tsp dried thyme
- 1/2 Tsp salt
- 1/4 Tsp pepper
- 1 Tbsp dijon mustard
This strata is an excellent make ahead weekend brunch option. It can also be portioned out for breakfast or lunches during the week.
||Preheat a non stick skillet over medium high heat and spray with cooking spray. Add onions and garlic and cook until onion is translucent and soft. Remove to a large bowl and set aside. |
||Add mushrooms to pan and cook until browned and liquid has evaporated. Add mushrooms to bowl with onion and let cool. |
||In a separate large bowl, whisk together eggs, egg whites, milk, and dijon mustard until combined. Add onion mixture, broccoli, sun dried tomatoes, thyme, mozzarella, and parmesan cheese and mix until combined. |
||Spray a 9 x 13 pyrex with cooking spray and evenly distribute bread cubes along the bottom. Pour egg mixture over top and make sure bread cubes are all covered with this mixture. Cover pan with plastic wrap and place in fridge for at least 8 hours, or overnight. |
||Preheat oven to 350 and bake strata for about an hour (it should be browned on top). Remove and let cool for about 5-10 minutes before serving. |