Spinach and Mushroom Leftover Sandwich Crust Strata
This Spinach and Mushroom Strata is the perfect way to use up leftover sandwich crust, stale bread, or loaf ends. It’s packed with flavor and the perfect way to start your day.
Author: Flying on Jess Fuel
Recipe type: Breakfast
Ingredients
2 tsp olive oil, divided
16 ounces baby bella mushrooms, sliced
2 cloves fresh garlic, minced
10 oz fresh baby spinach, roughly chopped
½ cup sun-dried tomatoes, chopped
5 large eggs
1½ cups milk
1 tsp dry mustard
1 tsp garlic powder
¼ tsp cayenne pepper (optional)
½ tsp salt
½ tsp fresh ground black pepper
1 cup shredded gruyere-cheddar cheese (or sharp cheddar or gruyere)
¼ cup shredded parmesan cheese
6 cups leftover sandwich crusts or bread ends, diced into ½-inch cubes
Instructions
Heat 1 tsp of olive oil in a large pan over medium heat. Add the sliced mushrooms and saute until all of the water has been released and they are beginning to brown. Transfer to a bowl.
Add another 1 tsp to the pan and add the garlic. Cook over medium heat for about a minute and then add the spinach. Continue cooking, stirring frequently, until spinach is fully wilted. Cool spinach until you can handle it, then use your hands to squeeze out any excess water. Transfer to the bowl with the mushrooms.
Add the sun-dried tomatoes to the bowl with the spinach and mushrooms, and stir everything to evenly combine.
Spray a 9x13-inch baking dish or casserole with nonstick spray and set aside.
In a large bowl, whisk together eggs, milk, dry mustard, garlic powder, cayenne, salt, and pepper. Stir in cheeses, reserving a bit for sprinkling on top.
Add half of the bread cubes to the baking dish. Top with half of the vegetables, using your hands to spread them somewhat evenly. Use a ladle or large spoon to top with half of the egg and cheese mixture.
Repeat with the remaining bread cubes, vegetables, and egg mixture.
Use your hands to press down the bread and make sure everything is fully immersed in the egg mix.
Sprinkle remaining cheese on top.
Cover and refrigerate for 8 hours or overnight.
When you are ready to bake the strata, take it out of the fridge and let it sit for 20 to 30 minutes.
Preheat the oven to 350 degrees.
Bake, uncovered, for 45 minutes until the top is nicely browned. Let cool 10 minutes and then serve.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/spinach-and-mushroom-leftover-sandwich-crust-strata/