Mushroom and Swiss Chard Strata with Gruyere
A cozy, make-ahead breakfast bake, rich with sautéed mushrooms, Swiss chard, and Gruyere, perfect for brunch gatherings.
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
Store leftovers covered in the refrigerator for up to 4 days, or freeze individual slices for up to 3 months. Reheat at 325°F for 10-15 mins covered, then 5 mins uncovered.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g
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