A breakfast strata is the perfect overnight breakfast casserole and today I’m sharing this Breakfast Strata for Two with Spinach and Mushrooms that doesn’t require an overnight soak. This egg mixture is made with spinach and mushrooms but you can definitely adapt this to fit any seasonal vegetables you’d like to use here.
It’s an incredibly easy breakfast casserole recipe that is perfect for holidays or a cozy morning in with someone you love. Scroll down to see how we craft this savory bread pudding and pin or print the recipe card to make this today!
What You’ll Love About This Breakfast Strata for Two
You’ll appreciate the ease of this make-ahead breakfast casserole. It’s super adaptable so you make it using a variety of seasonal vegetables all year long. It’s also a great way to use some stale or day old bread. In this recipe we’re using croissants in place of the bread usually found in a breakfast strata recipe and I think you’ll love that swap too.
You can double or triple the amount of ingredients in this dish to serve a crowd for special occasions like Christmas Morning. It’s also the perfect breakfast recipe to make for a weekend breakfast bake that can be easily prepped the night before.
Ingredients for this Breakfast Strata with Spinach and Mushrooms
The egg custard and croissants are the main ingredients to one of our favorite breakfasts. Here’s the full ingredient list for what we’ll need to make it. I also offer substitutions and seasonal veggie ideas too:
- Olive Oil. We need a cooking oil to help sauté our vegetables and this is my go to.
- Fresh baby spinach leaves. Late winter or early spring greens work well here. In summer, I will opt for chard. We can grow kale in our garden year-round and I’ll also add those in since the leaves cook down beautifully.
- Sliced mushrooms. I love this for a meat-free option as mushrooms add a bit of that meaty heft to the dish. I love a mix of cremini, oyster, and trumpet mushrooms.
- 3 large asparagus spears. This will yield about a cup of sliced asparagus that’s the right size for the strata we’re making for two people.
- Sliced leeks. Another seasonal additional for springtime leeks. When leeks aren’t in season, I love using shallots, green onions, or diced red onion here too. The sweetness that comes through from the alliums helps to add more flavor to this overnight casserole.
- 2 plain croissants, preferably a day or two old. It’s hard to say which I like more: croissants or stale french bread. The beauty of this type of easy breakfast egg casserole is that you can use any crusty bread you like. I’ve made this recipe with white sandwich bread such as brioche or stale bread like crusty sourdough or whole wheat bread. Use what you have on hand and if you’re able to pick up a couple croissants from your local bakery, I can’t recommend that enough.
- 4 large eggs plus 1 cup egg whites. A mix of egg whites and whole eggs help in crafting a balance to the custard we’ll make for our casserole dish.
- 1/4 cup heavy cream. Just a hint of cream in this egg custard to help add a creaminess to the dish that is not to be missed. A little goes a long way here.
- Dash of hot sauce. I love the subtle element of heat and if you’re averse to spicy elements you, honestly, can’t even taste it but it adds a layer of flavor when we combine the eggs with the cream that works so well.
How To Make This Breakfast Strata for Two with Spinach and Mushrooms
This Strata for Two recipe is very easy to make and is the perfect addition to your weekend breakfast rotation. Here’s how we make it:
- Start by preheating your oven to 375 degrees Fahrenheit.
- Heat 3 tablespoons olive oil in a large cast iron skillet over medium heat. Add leeks and sauté until translucent, about 3 minutes. Add the asparagus and mushrooms and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper.
- Cook the vegetables for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the liquid that is released from the mushrooms begins to evaporate. Stir in greens and cook until just wilted. Remove from heat and set aside to cool slightly.
- Roughly tear or chop the croissants into small, bite-sized pieces. You want them small enough to not feel like heavy bites but large enough to soak up the custard well. Add the croissant pieces to a large mixing bowl.
- Add the sautéed vegetable mixture to the croissant pieces and toss together to combine.
- In a separate medium mixing bowl, whisk to combine eggs, egg whites, heavy cream, dash of hot sauce, and a pinch of kosher salt and ground black pepper. Pour the custard over the vegetables and breading. Stir to combine everything together.
- Pour the strata mixture into the prepared baking dish in a single layer. Alternatively, evenly distribute the strata into greased individual ramekins.
- Bake strata for 45 to 50 minutes until golden brown and the custard is set in the center. Remove from oven to cool slightly for about 5 minutes before serving. Sprinkle finely chopped chives or other fresh herbs along the top of the dish.
Final Tips and Additional Adaptations
This breakfast or brunch recipe is perfect served alongside hash browns, crispy bacon, and a side of fresh fruit. If considering this as one of a few easy dinner ideas, I like to serve this with a lightly dressed salad tossed with a white wine vinaigrette.
When thinking about additional ways I like to adapt one of my favorite breakfast recipes, here are a few of my favorite things to do:
- Swap the asparagus for diced red bell peppers with the spinach or other seasonal greens.
- If wanting to use a bit of meat, opt for some leftover sausage. I will use either a sausage with Italian seasoning or a breakfast spiced style pork sausage. You could even add some chorizo if you want a bit of heat too.
- Opt for a baked french toast! Swap ground cinnamon for the hot sauce. Add just a drizzle of maple syrup and a splash of vanilla extract to lightly sweeten the custard before baking. Top with fresh berries, powdered sugar, and a seasonal fruit compote or more maple syrup. You can’t go wrong.
Breakfast Strata for Two with Spinach and Mushrooms
Equipment
- 1 7.5×6" baking dish
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped fresh baby spinach leaves
- 2 cups sliced mushrooms
- 1 cup sliced asparagus from 3 large asparagus spears
- 1/2 cup sliced leeks
- 2 plain croissants preferably a day or two old
- 4 large eggs
- 1 cup egg whites
- 1/4 cup heavy cream
- Dash of hot sauce
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
- garnish option: fresh chopped chives
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Heat 3 tablespoons olive oil in a large cast iron skillet over medium heat. Add leeks and sauté until translucent, about 3 minutes. Add the asparagus and mushrooms and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper.
- Cook the vegetables for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the liquid that is released from the mushrooms begins to evaporate. Stir in greens and cook until just wilted. Remove from heat and set aside to cool slightly.
- Roughly tear or chop the croissants into small, bite-sized pieces. You want them small enough to not feel like heavy bites but large enough to soak up the custard well. Add the croissant pieces to a large mixing bowl.
- Add the sautéed vegetable mixture to the croissant pieces and toss together to combine.
- In a separate medium mixing bowl, whisk together the eggs, egg whites, heavy cream, dash of hot sauce, and a pinch of kosher salt and ground black pepper. Pour the custard over the vegetables and breading. Stir to combine everything tog ether.
- Pour the strata mixture into the prepared baking dish. Alternatively, evenly distribute the strata into individual, greased ramekins.
- Bake strata for 45 to 50 minutes until golden brown and the custard is set in the center. Remove from oven to cool slightly for about 5 minutes before serving.
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