Spinach, artichokes, mushrooms and cheese = Spinach Artichoke Mushroom Strata! A make-ahead breakfast casserole.
Are you like me? You buy bread and then don’t quite finish it? It’s not soft and sandwichable?
A strata is a great way to repurpose it.
Strata means layers. This is layers of bread cubes, vegetables, cheese all mixed up with an egg mixture. It’s like a savory bread pudding. Similar to a frittata.
Spinach Artichoke Mushroom Strata, a make-ahead casserole
Vegetables in the strata
The best thing about the strata is that you can use about any cooked vegetable you have on hand. Broccoli, spinach, onion, kale, Brussels sprouts, tomatoes, or peppers. Artichokes, mushrooms and frozen spinach were the kitchen castaways I had on hand. Those two with leftover sourdough bread made a weekend breakfast easy and inexpensive. It was also good for dinner. I just add a green salad to the plate.
Cheese in the strata
I had garlic dill cheddar on hand, which was a good fit for the other ingredients and boosted the flavor. Go ahead and shop your fridge for cheese that’s waiting to be used. A blend of cheeses are great. Goat cheese, cheddar, mozzarella, Swiss would all be good.
Bread in the strata
A hearty bread works best in this baked dish. Think of sourdough, Italian bread, ciabatta, or a heavier grain-based bread that will hold up with the egg mixture. A soft white bread will turn mushy. If the bread’s a little dry or stale, even better!
This recipe is flexible. If you have chives, use those instead of onion. Other fresh herbs would be a great addition such as basil, thyme, or parsley.
Why I like this Spinach Artichoke Mushroom Strata recipe
As you can see, this is a forgiving recipe. For breakfast, brunch, or dinner, it is an ideal way to make something out of nothing into bestovers. I love repurposing food. Here are more recipes and ideas. And that’s why I like it. Hope you do too!
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Spinach Artichoke Mushroom Strata
Create a bestover with stale bread. Spinach, artichokes, mushrooms and cheese bake into some kind of delicious Spinach Artichoke Mushroom Strata!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
- 1 10-16 ounce package frozen chopped spinach
- 13.7 ounce can artichoke hearts, drained, halved
- 6 ounce jar sliced mushrooms, drained
- 1 tomato, sliced
- 1 teaspoon dried onion
- 4 cups cubed bread, sourdough or other hearty bread
- 1 cup shredded cheese, such as Cheddar, Monterey Jack (I used Garlic Dill Cheddar)
- 1/4 cup Parmesan, grated
- 1 3/4 cup milk
- 4 eggs
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- dash nutmeg
- Preheat oven to 375.
- Spray a 9 x 11-inch pan lightly with cooking spray.
- Cook spinach according to package directions. Allow it to cool so you can handle it. Squeeze moisture out by wrapping in a cloth towel and squeezing or by squeezing small handfuls.
- In a large bowl, combine spinach, artichoke hearts, mushrooms, bread cubes, dried onion and shredded cheese. Scoop into prepared baking dish. Place tomato slices over mixture then sprinkle Parmesan over top.
- In a small bowl, whisk together milk, eggs, mustard, cayenne, salt, pepper and nutmeg. Pour egg mixture over bread mixture.
- Bake in oven 45-50 minutes, until set and lightly browned.
- Serving Size: 1 cup
- Calories: 285
Keywords: how to use leftover bread, what to do with stale bread