Mushroom and Swiss Chard Strata with Gruyere is a cozy, make-ahead breakfast bake that feeds a crowd and reheats beautifully. Did you know savory strata are one of the most saved brunch recipes on social platforms, with layered egg bakes searched 40% more during holiday weekends? This guide is focused on clear, tested steps so your strata turns out golden, custardy, and packed with flavor every time. In this guide, you’ll learn how to prep, bake, store, and customize this strata for different diets and occasions.
For a related make-ahead option that uses similar techniques, try our egg bake with cottage cheese and spinach, which shares soaking and custard tips useful for strata.
What Is Mushroom and Swiss Chard Strata with Gruyere?
A strata is a layered casserole that soaks stale bread in an egg and milk custard, then bakes until puffed and set. This version uses sautéed mushrooms, Swiss chard, and nutty Gruyere, creating savory depth, tender greens, and a golden top.
Strata is forgiving, making it ideal for meal prep and entertaining. Nutritionally, it provides protein from eggs and cheese, fiber from chard, and energy from bread, making it a balanced brunch pick.
Quick Facts about Mushroom and Swiss Chard Strata with Gruyere
- Servings: 6 to 8
- Prep time: 30 min, soak time: 30 to 12 hours, bake: 40 to 50 min
- Calories: typically 350 to 550 kcal per serving, depending on bread and cheese
- Protein: eggs + Gruyere yield ~18 to 30 g per serving
- External nutrition reference: USDA nutrient data
Mushroom and Swiss Chard Strata with Gruyere
Ingredients
Base Ingredients
- 300 g day-old bread, cubed Choose a rustic loaf for best flavor.
- 720 mL milk About 3 cups.
- 6 large eggs
- 200 g Gruyere, grated Freshly grated for better melt.
Vegetables
- 300 g mushrooms, sliced
- 200 g Swiss chard, stems removed, leaves chopped
- 2 cloves garlic, minced
Seasoning and Oils
- 2 tbsp olive oil
- 1 tsp thyme Dried or fresh.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C) for about 10 minutes.
- In a skillet, heat olive oil over medium heat and sauté garlic and mushrooms until golden.
- Stir in Swiss chard and cook until wilted.
- In a large bowl, whisk together eggs, milk, thyme, salt, and pepper until smooth.
- In a greased baking dish, layer half of the bread cubes, half of the mushroom and chard mixture, and half of the Gruyere cheese. Repeat the layers.
- Pour the egg mixture over the layered bread and vegetables, pressing down gently to ensure the bread absorbs the liquid.
- Let it sit for at least 30 minutes, or refrigerate overnight.
- Bake for 40-50 minutes until puffed and golden brown.
- Let cool slightly before serving.
Notes
Nutrition
Step-by-Step Instructions
Follow these numbered steps for best results, with an action and the expected result for each step. This sequence yields a puffed, golden strata with a custardy center.
- Action: Preheat the oven to 350°F (175°C).
Expected result: Oven reaches even heat for baking, about 10 min. - Action: In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, sauté until mushrooms are golden. Stir in Swiss chard and cook until wilted.
Expected result: Vegetables are tender and concentrated in flavor, with excess moisture evaporated. - Action: In a large bowl, whisk together eggs, milk, thyme, salt, and pepper.
Expected result: Smooth custard that will evenly soak the bread. - Action: In a greased baking dish, layer half of the bread cubes, half of the mushroom and chard mixture, and half of the Gruyere cheese. Repeat layers.
Expected result: Even distribution so every bite has bread, vegetable, and cheese. - Action: Pour the egg mixture over the layered bread and vegetables. Press down gently to ensure the bread absorbs the liquid.
Expected result: Bread is saturated for a set interior, not dry pockets. - Action: Let it sit for at least 30 minutes or refrigerate overnight.
Expected result: Custard fully hydrates bread, improving texture and flavor. - Action: Bake for 40-50 minutes until puffed and golden brown.
Expected result: Top is golden, center is set to a gentle jiggle but not liquid. - Action: Let cool slightly before serving.
Expected result: Strata firms for clean slices and easier plating.
Variations & Substitutes
You can adapt this strata for vegetarian, gluten-free, or lower-fat diets by swapping ingredients and adjusting cook time slightly. Each swap shifts texture and nutrition.
- Vegetarian: Keep as is, omit meat; add caramelized onions for sweetness.
- Gluten-free: Use 300 g gluten-free bread, expect slightly denser texture.
- Lower-fat: Use 2% milk and 100 g Gruyere plus 100 g part-skim mozzarella.
- Protein boost: Fold in 150 g cooked, chopped lean ham or tofu crumbles, increasing protein by ~15 to 20 g per serving.
For sandwich-style brunch pairings, consider our 3 easy high protein sandwich recipes and 10 vegan sandwich ideas for complementary menus.
Mistakes to Avoid
Common beginner errors can lead to soggy or dry strata. Check this checklist before baking to ensure success.
- Using very fresh bread, fix: dry or toast slices for 10 min at 325°F (160°C).
- Not pressing custard in, fix: press gently to absorb liquid.
- Skipping sauté drain, fix: cook vegetables to remove excess water.
- Overbaking, fix: remove at first gentle jiggle, residual heat will finish setting.
- Not chilling long enough, fix: refrigerate overnight for deeper flavor when possible.
Chef tip: Use day-old bread and grate Gruyere fresh for the best melt and flavor.
Storage and Reuse
Store leftovers covered in the refrigerator for up to 4 days, or freeze individual slices for up to 3 months.
- Reheat: 325°F (160°C) for 10 to 15 min covered, then 5 min uncovered to refresh crust.
- Repurpose: Crumble cold slices into salads or reheat for quick sandwiches.
Related Recipes / See Also
If you love this strata, try our rich and creamy creamy deviled eggs with bacon and chives for brunch starters, or our sweet breads like the complete guide to chocolate and zucchini bread to finish a meal on a sweet note.
Conclusion
This Mushroom and Swiss Chard Strata with Gruyere is a reliable, flavorful bake that scales for small families or brunch crowds, saves well, and adapts easily. Follow the soak, drain, and bake rules here for a creamy interior and golden top, and your guests will keep asking for the recipe. Enjoy the balance of earthy mushrooms, tender chard, and melty Gruyere.
