Cheddar and Mushroom Breakfast Strata

Ingredients

• 2 Tbsp olive oil
• 2 shallots, trimmed and thinly sliced
• 2 3.5 ounce containers shitake mushroom slices
• 8 oz baby bella mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• 8 eggs
• ¾ cup whole milk
• 1 cup whole milk Greek style yogurt, plain
• 1/4 tsp salt
• 1 tsp garlic powder
• ¼ tsp black pepper
• 2 cups shredded cheddar, divided
• 1 day-old whole grain baguette, torn into bite-sized pieces
• For serving: salsa (optional)

Instructions

1. Heat 2 Tbsp olive oil over medium heat.
2. Sauté the shallots for 5 minutes, stirring constantly.
3. Add the mushrooms and garlic sauté over medium high heat for another 10-15 minutes until mushrooms are browned and their liquid has evaporated.
4. Add the thyme and sauté another minute.
5. Remove mushrooms from heat and set aside.
6. In a large bowl, whisk together eggs, milk, yogurt, salt, garlic powder and pepper until combined. Stir in the mushroom mixture and 1 cup of the cheddar.
7. Place baguette pieces into a large casserole dish (we used a 9 x 12 dish).
8. Pour the egg and mushroom mixture over the baguette pieces.
9. Cover with plastic wrap and chill at least 2 hours, preferably overnight.
10. When ready to bake, let strata stand at room temperature for 30 minutes.
11. Preheat oven to 350.
12. Top strata with remaining 1 cup cheddar cheese.
13. Bake 35 minutes or until strata is set. Cooking time will vary depending on the size of the casserole dish.
14. Broil an additional 2-3 minutes until cheese is just golden brown.
15. Remove from oven and let cool slightly.
16. Cut into squares.
17. Serve with salsa.

source jennyshear