Egg Strata with Mushrooms and Goat Cheese
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Serves: 12
 
Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 pound fresh mushrooms (shiitake, crimini or baby portabellas are all great) - sliced
  • 8 C (about 12 slices) rustic white bread - cubed
  • 2¼ C nonfat milk
  • 1½ C nonfat half and half
  • 5 large eggs
  • 2 Tbsp fresh thyme - chopped
  • ¾ C chopped fresh green onion tops
  • 3 garlic cloves, chopped
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 9 oz. soft goat cheese - crumbled
  • 1 C fontina cheese (4oz) - grated
  • 1 C grated parmesan cheese
Instructions
  1. Preheat oven to 350°. Butter 13x9x2 glass baking dish.
  2. Melt butter and olive oil in a large skillet over medium-high heat. Add mushrooms and saute until tender, about 10 minutes. Season with salt and pepper and allow to cool.
  3. Combine the bread and milk in a large bowl. Toss lightly and let it stand for about 15 minutes until liquid is absorbed. Whisk half and half, eggs, green onions, thyme, garlic and S&P in a medium bowl. Stir in goat cheese until combined.
  4. Place half of the bread mixture on bottom layer of prepared baking dish. (It's ok if it does not cover the whole dish). Top with half of the mushrooms, parmesan cheese, fontina cheese and half of the milk mixture. Repeat a second layer with remaining ingredients.
  5. Bake strata uncovered until puffed and golden. About 1 hour.
** Note - Can be made 1 day ahead. Cover and refrigerate. (Allow to sit at room temp for 30 min prior to baking next day)
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/egg-strata-mushrooms-goat-cheese/