Brunch-Friendly Kale And Mushroom Strata Recipe
This brunch-friendly kale and mushroom strata works great for a party and as meal prep for weekday breakfasts. Its hearty, vegetable filling is countered by its creamy, egg-and-cheese blend.
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Spinach & Cheese Strata Recipe
You'll have a table full of happy faces when you serve our Happy Valley’s Cheese Strata easy recipe!
Cheese strata is a comforting breakfast casserole that is easy to make in advance, or at a moment's notice. Make it cheesier with our Happy Valley’s Parmesan and Mozzarella Cheese. Put it together the night before for a make-ahead breakfast or make and bake it over morning coffee.
Spinach & Cheese Strata
Ingredients:
• 150 gm Happy Valley Mozzarella Cheese, grated
• 75 gm Happy Valley Grated Parmesan Cheese
• 300 gm baby spinach
• 3 tbsp. unsalted butter
• 1 brown onion, diced
• 4 garlic cloves, minced
• 10 slices of bread, cut into 2,5 cm cubes
• 7 eggs
• 250 ml milk & 250ml cream, mix
• 2 tbsp. Dijon mustard
• 2 tsp salt
• ¾ tsp black pepper
• ½ tsp ground nutmeg
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Breakfast Strata | Recipes | Central Market
Perfect for Christmas morning or really any morning. A strata makes breakfast for a big group easy.
Mushroom Strata with Chef Frank
If you haven't tried a Strata you have to make this. Basically a savory bread pudding a strata lends itself to tons or creativity. I am using an amazing cheese from our sponsor and some really nice sherry, but feel free to go crazy and make your own take on this recipe.
Special thanks to Kaserei Champignon for sponsoring this video
You can find Champignon Mushroom Brie@
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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1 baguette, torn and dried
1/4 #/113 g butter
8 oz/226 g pancetta, diced
2 small onions, small dice
6 cloves garlic, chopped
1 1/2 #/680 g cremini mushrooms
12 oz/340 g Champignon Mushroom Cheese
2 cups/473 ml heavy cream
8 eggs
1/2 cup/118 ml dry sherry
Spinach, Mushroom, & Sourdough Strata
If you guys are looking for some great Brunch ideas for Mother's Day you definitely want to watch this video. This Strata is perfect cold, hot or room temperature so it makes a super effortless choice.
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This video is a part of a Mother's Day Brunch recipes playlist in collaboration with these other great channels on YouTube. Be sure to check them out!
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SPINACH, MUSHROOM, SOURDOUGH STRATA
8 oz. sourdough bread cut into 1-inch cubes
1 tsp. olive oil
8 oz. cremini mushrooms, sliced
2 cloves of garlic
¼ cup sliced scallions
16 oz. bag frozen spinach defrosted, and squish out all water
5 eggs
8 egg whites egg whites (1-cup)
2 cups of milk
1.5 cups shredded Gruyere cheese
Salt and pepper to taste
Lightly coat a 13x9 inch glass-baking pan with coconut oil or cooking spray.
Heat olive oil in a non-stick sauté pan. Add mushrooms and sauté for about five minutes or until lightly browned.
Add garlic, scallions, and spinach to the pan and mix until well incorporated. Shut off the heat and season with salt and pepper.
While your veggie mixture is cooling, combine eggs, egg whites, milk and cheese in a large bowl. Season egg mixture with a little salt and pepper.
Add cooled veggie mixture to the egg mixture and combine well. Transfer everything into baking dish, cover tightly with saran wrap, and place in the fridge for 8 hours or over night.
When you are ready to bake, remove saran wrap and place into a 400-degree oven for 45-50 minutes or until the top of the bread is browned and eggs are set. Enjoy!
Makes 8 servings.
Calories: 250; Total Fat: 9.8g; Saturated Fat: 4.9g; Cholesterol: 129mg; Carbohydrate: 20.4g; Dietary Fiber: 1.2g; Sugars: 3.3g; Protein: 17.2g
Recipe: Spinach, Goat Cheese and Mushroom Strata
This savoury strata with a Mediterranean flair is so simple to make! Plus, it’s a great make-ahead option for busy mornings or nights.
Mushroom, Spinach & Goat Cheese Strata
Ingredients
1 tbsp canola oil
1 red onion, chopped
1 pkg mushrooms, thinly sliced
1 tsp dried oregano
1 tsp each salt and pepper, divided
1 red pepper, chopped
1/3 pkg Baby Spinach
1 loaf Rosemary Parmentier Bread, roughly cut into 1/2-in. (1 cm) cubes
1 pkg Goat Cheese Crumbles
8 eggs
2 1/2 cups skim milk
Directions
Preheat oven to 375°F (190°C). Grease a 9 x 13-in. (3 L) baking dish. In a skillet, heat oil over medium-high heat. Add onion, mushrooms, oregano and 1/2 tsp (2 mL) each salt and pepper and cook, stirring, until all liquid from mushrooms evaporates, about 8 min. Add red pepper and cook until softened, about 5 min. Add spinach and cook until wilted, about 2 min. Set aside.
In a large bowl, stir together bread cubes, mushroom mixture and goat cheese. Spread mixture in prepared baking dish. In a bowl, whisk together eggs, milk and remaining salt and pepper. Pour over bread mixture and let stand, 15 min. or overnight.
Bake on the bottom rack of oven until puffed, golden and set, 40 to 45 min.
Make ahead: Prepare this dish the night before and pop it in the oven to bake while you open presents.
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