Our Breakfast Strata with Mushroom and Leeks is comforting, creamy and cheesy. Bonus points: it can be prepared the night before.
No. 1 | Melt 1 tablespoon of butter in a skillet on medium-high heat. Add the leeks and season with a pinch of salt and pepper. Sauté for 3 minutes, stirring often, until softened. Transfer to a bowl and return the skillet to the stove. Melt another tablespoon of butter and add the garlic. Cook for 30 seconds, then add the chopped mushrooms. Season with salt and pepper and cook for 5 minutes, until they just start to soften. They do not need to be cooked entirely through. Transfer them to a separate bowl.
No. 2 | In a large bowl, whisk together the eggs, milk, dry mustard and 1/2 teaspoon of each salt and pepper.
No. 3 | Place the bread cubes in a casserole dish or roaster. Add half of each the leeks, mushrooms, and cheese plus 1 teaspoon of thyme. Toss together until all the ingredients are evenly incorporated. Pour the egg mixture over the bread, ensuring that every bread cube gets soaked. Sprinkle remaining leeks, mushrooms, and cheese on top. Set aside to allow the bread to soak up the eggs, while you heat the oven.
No. 4 | Preheat oven to 350°F. Tear the prosciutto and arrange throughout the strata, tucking it into the nooks and crannies of the bread cubes. Once the oven is preheated, melt and drizzle remaining butter evenly over the strata. Place in the oven to bake for 1 hour, or until golden brown on top and the eggs have set.
Keywords: breakfast casserole, strata recipe, easy holiday recipes, brunch recipes