CROISSANT SPINACH & MUSHROOM STRATA

INGREDIENTS

8oz croissants, cut into 1-inch cubes

2 cups fat-free milk

2 cups Gruyere cheese, grated

1 cup sharp cheddar cheese, grated

10 large eggs

2 tablespoons olive oil

1 yellow onion, halved and thinly sliced

1 teaspoon fresh thyme, chopped

8oz baby bella mushrooms, sliced

8oz white mushrooms, sliced

4oz fresh spinach

1 teaspoon kosher salt

1/4 teaspoon pepper

directions

Preheat oven to 400F.

Arrange bread cubes on a baking sheet. Bake for 8-10 minutes, or until toasted.

In a large skillet over add 1 tablespoon of olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook for about 15 minutes, stirring occasionally, until caramelized. Transfer to a bowl.

Pour the second tablespoon of olive oil in the pan and add both mushrooms. Cook for 8-10 minutes, until mushrooms are golden brown. Add thyme and cook for 1 additional minute. Transfer to the same bowl as the onions.

Add 1/2 tablespoon olive oil to the pan. Add the spinach and cook for 3-5 minutes until spinach has wilted. Transfer to a colander. Using a rubber spatula, press out any excess moisture.

In a large bowl, combine milk, eggs, both cheeses, salt and pepper. Whisk together.

Add bread, spinach, mushrooms and onion to the egg mixture. Toss well to coat the bread. Spoon mixture into a 9”x13” baking dish. Cover with foil and refrigerate for 8-12 hours or overnight.

Preheat oven to 350F.

Transfer the baking dish, foil and all, into the oven and bake for 25 minutes. After 20 minutes remove foil and bake for an additional 35-45 minutes, or until the center is set and top is lightly browned.

Serve immediately.