The Night Before - Spinach, Sun Dried Tomato & Mushroom Strata- As Seen on Global TV

As seen on Global TV, Angie Quaale mades a make-ahead Christmas morning breakfast! If you missed the recipe, here it is!

The Night Before - Spinach, Sun Dried Tomato & Mushroom Strata

Ingredients:

• 1 lb button mushrooms, thinly sliced
• 2 tbsp. olive oil*
• 2 cloves garlic, minced
• 1 teaspoon butter
• 8 ounces fresh spinach or 1 box frozen, chopped spinach thawed
• 1/3 cup chopped sun-dried tomatoes
• ½ cup grated gruyere cheese + extra for sprinkling
• ¼ cup parmesan cheese + extra for sprinkling
• 5 large eggs
• 1 ½ cups milk
• 1 teaspoon mustard powder
• 1/8 teaspoon cayenne pepper or more to taste
• ¾ teaspoon garlic salt
• ½ teaspoon black pepper
• ¾ teaspoon kosher salt, divided
• 1 large loaf (about 4 cups) stale sourdough bread, crusts removed, cut into 1/2" cubes
• *Available from Well Seasoned

Instructions:

1. In a skillet with a lid, heat over medium high heat until pan is hot. Add the olive oil, sliced mushrooms and ¼ teaspoon kosher salt to the skillet and stir until the mushrooms are slightly browned adding the minced garlic for the last few minutes of the cooking time, being careful not to burn the garlic. Transfer the mushrooms to a medium bowl.
2. In the same pan, add the butter and sauté the fresh spinach until it just wilts. Transfer the spinach to a fine mesh sieve and press on the spinach with the back of a spoon to squeeze out all the excess liquid. Chop the spinach on a cutting board then add it to the mushrooms & garlic. Toss the sun-dried tomatoes with the spinach and mushrooms, set aside.
3. In a medium bowl whisk together the eggs, milk, mustard powder, cayenne pepper, garlic salt, black pepper and remaining ½ teaspoon kosher salt. Stir in the cheeses.
4. Grease a 5 cup casserole dish. Add 1/3 of the bread cubes. Sprinkle with half of the vegetable mixture. Pour 1/3 of the egg and cheese mixture over the vegetables. Top with 1/3 of the bread cubes and the remaining half of the vegetables. Top with the remaining bread and pour the rest of the egg/cheese mixture evenly over the bread.
5. Use your hands to press the bread lightly into the mixture to soak up the egg custard. 
6. Top with a sprinkling of Gruyere and Parmesan cheese. Cover and refrigerate for 8 hours or overnight. Take the strata out of the refrigerator half an hour before you're ready to bake.
7. Preheat the oven to 350 degrees. Bake strata for 45-50 minutes until puffed, browned and bubbly. Let it rest for 10 minutes before serving. This recipe can easily be doubled.