This recipe is featured in our Holiday 2017 Food + Entertaining article, Christmas Brunch.
Breakfast Strata with Caramelized Onion, Mushrooms, and ThymeCourse: Breakfast, Brunch
1 loaf crusty sourdough or French bread
4 to 5 slices bacon (optional)
1 tablespoon oil
1 onion, very thinly sliced into rings
1 to 2 tablespoons butter
1 pound mushrooms, sliced
3 tablespoons fresh thyme leaves
10 large eggs
1 ½ cups whole milk (or half and half)
1 cup sour cream
1 teaspoon salt
½ teaspoon pepper
4 to 6 ounces goat cheese
1 ½ cups grated Gruyère, jack or mozzarella cheese
Thyme sprigs for garnish
- Preheat oven to 400 degrees. Cut bread into ¾ inch cubes and lay on a baking sheet. Toast in the oven 10 minutes. If adding bacon, spread out on a foil-lined baking sheet and bake in the oven 20 minutes or until crisp. Blot, then cut into small pieces.
- In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Sauté, stirring often, for 2 to 3 minutes. Then turn heat down to medium low, continuing to cook until golden and tender, about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
- In a medium bowl, whisk eggs, milk, sour cream, salt and pepper.
- In a large bowl, add the toasted cubed bread. To this add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and 2⁄3 of the crumbled goat cheese (saving the rest for the top) and gently mix.
- Pour in the eggs and give a gentle stir. Let stand 5 minutes. Stir again and pour into a well greased 4-quart baking dish. Note: At this point you could refrigerate overnight.
- Cover with foil and bake 35 minutes. Uncover, lower heat to 375 degrees and continue baking 20 to 30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt. Garnish with thyme sprigs and serve.
- Recipe from Sylvia Fountaine, Feasting at Home
- NOTES: If refrigerating overnight, be sure to remove from fridge 40 to 60 minutes before baking, so it comes to room temperature. Feel free to add spinach, arugula or other greens to the mushroom mixture for a boost in nutrients.