OVERNIGHT SUPERSEED BREAKFAST STRATA

A breakfast casserole of sorts, this strata with our Superseed Sourdough is savoury, cheesy and so delicious. Mushrooms and onions are cooked down in butter before spinach is wilted into the mix. This veggie mix is then layered with cubes of sourdough and a mix of Tasty and Parmesan cheese. A simple egg and milk mixture is then poured over the layers before soaking in the fridge overnight. After baking, the strata is easy to slice and is delicious on its own for breakfast or served alongside some simply dressed leaves for lunch.

Active Time: 25 mins

Total Time: 9 hours, 40 mins (including 8 hours in fridge)

Equipment: large pan or pot, large rectangular baking dish (32- x- 22-cm)

YOU’LL NEED:

½ cup (114 g) butter 

1 large onion (270 g), thinly sliced 

500 g fresh mushrooms, sliced

4 cloves garlic, crushed

1 tsp flake salt

250 g spinach

1 lemon, zested and juiced

1 Grizzly Superseed Sourdough, cut into 2 cm cubes

1 ½ (180 g) cups grated Tasty cheese 

1  cup (110g) finely grated Parmesan cheese

10 eggs

1 ½ cups milk (405 g)

1 cup cream (240) 

1 Tbsp flake salt

⅛ tsp grated nutmeg

METHOD:

Melt butter in a large pan or pot. Cook onion over medium-high until translucent, about 3 minutes. 

Add mushrooms, garlic, and salt; cook until mushrooms are very soft, stirring occasionally to prevent sticking, about 5 minutes. Add spinach a handful at a time, stirring until spinach is wilted before adding the next handful. Once spinach is cooked down, remove from heat and add zest and juice of the lemon. 

Combine cheese in a bowl; set aside. In a large bowl, whisk together eggs, milk, cream, salt, and nutmeg until smooth; set aside. 

In a large rectangular baking dish, evenly spread half of the bread cubes. Spread half of the onion and mushroom mixture over the bread. Spread half of the cheese mixture across the mushrooms. Repeat process by layering remaining bread, mushroom mixture, and cheese mixture. Pour egg mixture evenly across the baking dish. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 160°C. Bake with aluminum foil covering until there is no liquid visible when a knife cuts to the bottom, 70-75 minutes, removing foil for the last 15 minutes of baking.