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

December 14, 2018

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


  • 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


  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.


Prep Time:

30 Minutes

Cook time:

55 Minutes


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