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Overnight Mushroom Fontina Strata

A savory breakfast casserole that can be assembled the night before.

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 344 kcal
Author Hello Veggie

Ingredients

  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 1 pound white or cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 tablespoon minced fresh thyme leaves
  • Salt and pepper to taste
  • 6-7 cups stale French or sourdough bread cut into 1-inch cubes (enough to cover 9 x 13-inch baking dish - about a 12-ounce baguette)
  • 1 cup shredded Fontina cheese
  • 1/2 cup shredded Parmesan cheese
  • 6 eggs
  • 2 cups milk
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Heat the butter in a large skillet over medium heat. Add the onion and a pinch of salt; cook until the onions are softened, 3-5 minutes. Stir in the mushrooms and garlic; cook until the mushrooms release their liquid, the liquid cooks off, and the mushrooms are nicely browned, about 15 minutes.
  2. Pour in the white wine, increase the heat to high and deglaze. Cook until the wine has evaporated, about 2 minutes. Remove from heat. Stir in the thyme and season with salt and pepper to taste.
  3. Place the bread in a greased 9 x 13-inch baking dish. Layer the mushrooms on top, then the cheeses.
  4. Whisk together the eggs, milk, nutmeg, salt and pepper in a medium bowl. Pour the mixture evenly over the strata.
  5. Cover the casserole dish with plastic wrap and refrigerate overnight.
  6. In the morning, preheat the oven to 350ºF. Take the strata out of the refrigerator and let it sit at room temperature for 30 minutes.
  7. Remove the plastic wrap from the baking dish. Bake the strata for 30-40 minutes, or until the custard is set and the top is browned and crisp.