Kitchen Sink Breakfast Strata

  • Yield:
    4-6 servings
  • Prep Time:
    15 minutes
  • Cook Time:
    25-35 minutes


8 slices eureka!® Grainiac® Organic Bread

1 tablespoon butter

1 tablespoon garlic, minced

½ cup onion, chopped

½ teaspoon Kosher salt, divided

½ cup baby portobello mushrooms, sliced

1 cup spinach, chopped

½ cup sweet peppers, chopped

½ cup sharp cheddar cheese, grated

¼ cup parmesan cheese, grated

6 eggs

1½ cups low fat milk

1 tablespoon Dijon mustard

1 tablespoon freshly ground black pepper

Note: This recipe works with whatever veggies and cheeses you have on hand. So customize to your heart’s content, and truly throw anything but the kitchen sink in there!

  1. Preheat oven to 350°F. Heat a large skillet over medium heat. Melt butter and stir in garlic, onions and ¼ teaspoon salt. After about 2 minutes, when garlic begins to brown, stir in mushrooms, spinach and sweet peppers. Cook, stirring frequently, until spinach wilts. Turn off heat.
  2. Cut bread into small cubes. Spray an 8-by-8-inch baking pan with nonstick spray and cover the bottom of the dish with half the bread cubes. Layer with half the spinach mixture and cheeses, then repeat, layering the remaining bread, spinach mixture and cheeses.
  3. In a large bowl, whisk eggs with milk, mustard, ¼ teaspoon salt and black pepper. Pour egg mixture over the bread in the dish, making sure all pieces are coated. Bake in oven, uncovered, until the strata is cooked through and the edges pull away slightly from the pan (approximately 25–35 minutes). It should be puffy, golden-brown, and no longer wiggly in the middle.