Prep this elegant breakfast dish the night before for an extra easy morning. This recipe easily adapts to other vegetables or cheeses; try broccoli rabe and sharp cheddar or artichoke hearts with fontina.
Special Diets:
Ingredients
Method
Heat oil in a large skillet over medium heat.
Add onions and thyme and cook until softened, about 4 minutes.
Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook until the mushrooms are tender, about 5 minutes longer. Set aside.
Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
Spread half of the bread over the bottom of a lightly oiled 9x13-inch baking dish.
Top with half of the mushroom mixture and a third of the goat cheese.
Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight.
Preheat the oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats.
Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes.
Let rest 10 minutes before serving.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.