Create a bestover with stale bread. A delicious way to reduce food waste! Spinach, artichokes, mushrooms and cheese = Spinach Artichoke Mushroom Strata! A make-ahead breakfast casserole.
Have some dried out bread? 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 bestovers make-ahead breakfast casserole.
The best things is that you can use about any cooked vegetable you have on hand – broccoli, spinach, onion, kale, or peppers. Artichokes and mushrooms were the cupboard castaways I had on hand. Together with leftover sourdough bread, this hearty strata made dinner easy and inexpensive.
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 would be great.
A hearty bread works best in this baked dish. Think of sour dough, 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 dried 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