I created this Cheddar and Mushroom Breakfast Strata for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post and all opinions are my own. Thanks to you, my readers, for supporting organizations and brands that make My Cape Cod Kitchen possible.
I am really excited about this blog post. For many reasons.
#1 This Cheddar and Mushroom Breakfast Strata is SO darn good. It’s now our go-to dish for brunch. So save it and make it. Because how can you go wrong with cheddar, eggs and wild mushrooms?
#2 This is my first blog post for the Team Dairy New England Blogger Network 2017! As of January 1st, I am an official Team Dairy blogger for the year. I applied to be a part of the network last year and was selected as one of 5 fabulous bloggers to be a part of the team! Thanks to the New England Dairy & Food Council and Must Be The Milk for selecting me. As part of Team Dairy, I’ll be creating a healthy recipe quarterly and will also be recapping one (or more) dairy culinary excursions I attend as part of the team. You’ll want to follow along.
Those of you follow My Cape Cod Kitchen know that our family loves dairy – Lucca and I eat/drink milk, yogurt (check out this Instagram video of Lucca loving his yogurt) and cheese daily and Adrian eats yogurt and cheese. Actually, Adrian and I could live on cheese (well, and wine) alone if we had to. With the exception of cheese, we choose to purchase mainly organic milk and yogurt, so many of our recipes will call for organic ingredients. But use whatever works for your family. We also (mainly) purchase whole milk dairy and started to do so when Lucca was old enough to eat/drink dairy. I prefer the taste, satisfying quality and mouth feel of the full fat dairy.
Now, back to this Cheddar and Mushroom Breakfast Strata. It’s perfect for winter weekends when you’re craving a hearty, comforting and nutrient-rich breakfast. Make it the night before you want to serve it, so all you have to do is throw it in the oven in the morning for 35 minutes, and breakfast is served.
This strata, or breakfast casserole, combines some of our most favorite things: cheddar cheese, Greek yogurt, eggs, mushrooms (shitake and baby bella) and whole grain bread. Don’t skip the fresh thyme in this recipe – it goes really nicely with the earthy mushrooms and shallots. And, use the recommended mushrooms (or other wild mushrooms) if possible vs white button mushrooms. Shitakes and baby bellas add the great flavor to this dish.
Nutrition Highlights: It’s rich in protein, whole grains and fiber and packs a calcium and Vitamin D punch as well.
This Cheddar and Mushroom Breakfast Strata will easily serve 6-8. Double the batch if you’re serving a large crowd. And, if you’re a smaller family, the strata tastes great the day after. Just heat in the oven briefly or in a saute pan with a bit of oil.
Here’s how to make this Cheddar and Mushroom Breakfast Strata. Let us know if you make it!
- 2 Tbsp olive oil
- 2 shallots, trimmed and thinly sliced
- 2 3.5 ounce containers shitake mushroom slices
- 8 oz baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- 8 eggs
- ¾ cup whole milk
- 1 cup whole milk Greek style yogurt, plain
- 1/4 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- 2 cups shredded cheddar, divided
- 1 day-old whole grain baguette, torn into bite-sized pieces
- For serving: salsa (optional)
- Heat 2 Tbsp olive oil over medium heat.
- Sauté the shallots for 5 minutes, stirring constantly.
- Add the mushrooms and garlic sauté over medium high heat for another 10-15 minutes until mushrooms are browned and their liquid has evaporated.
- Add the thyme and sauté another minute.
- Remove mushrooms from heat and set aside.
- In a large bowl, whisk together eggs, milk, yogurt, salt, garlic powder and pepper until combined. Stir in the mushroom mixture and 1 cup of the cheddar.
- Place baguette pieces into a large casserole dish (we used a 9 x 12 dish).
- Pour the egg and mushroom mixture over the baguette pieces.
- Cover with plastic wrap and chill at least 2 hours, preferably overnight.
- When ready to bake, let strata stand at room temperature for 30 minutes.
- Preheat oven to 350.
- Top strata with remaining 1 cup cheddar cheese.
- Bake 35 minutes or until strata is set. Cooking time will vary depending on the size of the casserole dish.
- Broil an additional 2-3 minutes until cheese is just golden brown.
- Remove from oven and let cool slightly.
- Cut into squares.
- Serve with salsa.