Mushroom Spinach and Havarti Strata
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 white onion diced
- 8 oz white mushrooms cleaned and roughly chopped
- 3 cups tightly packed baby spinach
- 5 cups cubed bread multigrain or French bread work well
- 2 cups Castello Dill Havarti Cheese
- 5 large eggs
- 1 ¾ cups milk
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat olive oil over medium heat.
- Add onion and cook until they begin to soften, 4-5 minutes.
- Add mushrooms and cook another 5-7 minutes, until mushrooms begin to release moisture.
- Add spinach and toss until wilted. Remove from heat.
- Add mushroom mixture to bread, tossing to combine.
- Place in 9x13" baking dish and top with cheese.
- In medium bowl, whisk together eggs, then add milk, dijon mustard, garlic powder, salt, and pepper.
- Pour egg mixture over cheese.
- Refrigerate mixture for 2 hours, or up to overnight, covered.
- Preheat oven to 325 degrees F.
- Bake, uncovered, for 55-65 minutes, until golden brown and cooked through.
- Serve and enjoy!