Breakfast is easily my favorite meal. However, a lot of the things I love for breakfast aren’t so great for us, so I usually have fried eggs and avocado and call it a day. However, last weekend I wanted to make a quiche and then, let’s be honest, I got REAL lazy. Guys, quiche is delicious and beautiful, but there is just something about making pie crust I can’t get behind. I mean, I can sometimes, but for my Sunday morning, I am not always up for such a long process just to get fed.
Then, I remembered this thing we eat on Christmas morning. We’ve always just called it an “egg thing” but I guess somewhere along the way I forgot that’s what a strata is. And so, I figured why not make a Christmas egg thing for breakfast?
Alas, this recipe was born – a spinach mushroom strata. (Full recipe here.) WARNING: This recipe requires you to let it soak overnight. Or at least six hours. CONFESSION: I didn’t realize this the first time I made it, and I did no such thing, and so it was watery but STILL VERY DELICIOUS YOU GUYS. Despite it’s neediness overnight, this recipe is simple and pretty fast – you sauté your veggies, you mix together your eggs and milk and spices, then mix in your cheese, and let it sit overnight. Then, you bring it to room temperature the next morning (perhaps while you brew your coffee?) and then bake it for a bit before serving.
The best part is you can pretty much adapt strata to be whatever you want – just this weekend I had a strata made by my friend Audrey with chicken sausage, kale, oregano, and delicious cheese, and it was also a win. You can’t go wrong. Just use the base of the recipe and modify your veggies (and/or meat!) as needed!
Go forth & enjoy breakfast, kiddos!