Mushroom, Swiss, & Thyme Breakfast Strata with Optional Bacon
This fluffy vegetarian strata boasts earthy sauteed mushrooms, nutty Swiss cheese, and fresh thyme, along with a little bacon on top, just for the meat-eaters. You make it the night before, so all you have to do Christmas morning is pop it in the oven!
Yield: 4- 6 servings
Ingredients
1tablespoonolive oil
1cupchopped onion
2cupssliced white button mushrooms8 ounces
6large eggs
2cupswhole milk
2teaspoonschopped fresh thyme plus additional sprigs for garnishingor 1/2 teaspoon dried
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
8slicesplain white sandwich breadcrusts trimmed
2cupsgrated Swiss cheese8 ounces
If topping with bacon, add per serving:
1sliceof thick-cut baconcooked, drained, and chopped
Instructions
In a medium saute pan, heat the olive oil and saute the onion and mushrooms until soft, about 5 - 6 minutes. Set aside.
In a medium bowl, whisk together the eggs, milk, thyme, salt, and pepper until well-beaten.
Spray an 8-inch x 8-inch x at least 2-inch deep baking pan/casserole dish with non-stick cooking spray (or grease with butter).
Lay four bread slices on the bottom of the pan.
Sprinkle bread with 1/2 of the sauteed vegetables.
Add 1/2 of the cheese.
Pour half of the egg mixture over the top.
Add the remaining four slices of bread in a single layer, then the veggies, then the cheese. Pour the remaining egg mixture over the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate overnight, or for at least three hours.
In the morning, uncover and bake at 325 degrees for about 50 minutes, until the strata is set (it will no longer jiggle in the middle).