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Mushroom Spinach Strata

Yield: One 9x13 pan

Prep Time: 350° for 1 hour

NUFF said...


1           Loaf Whole wheat bread (Cubed and coasted)

4C         Mushrooms (sliced & sautés)

2 Bxs    Spinach/Frozen (Thawed and squeezed)

2C         Onions (sautés)

3T         Olive oil

8            Eggs

6            Egg whites

5C          Fat-Free milk

2C           Shredded cheddar cheese

½ Bun.   Parsley (Fresh chopped)

4Sprigs  Rosemary (Fresh chopped)

S&P        To taste

1Can      Cooking spray


  1. Lightly oil a 9x13 casserole and place half toasted bread inside. 

  2. Sauté mushrooms for 3 minutes, add onions, rosemary and parsley and sauté for additional 5 minutes, cool and reserve.

  3. In a large bowl whisk eggs and egg whites for 1 minute, whisk in milk, S &P.

  4. Layer HALF of mushroom/spinach mixture and cheese, repeat with remaining bread and mixture.

  5. Spray foil sealing with sprayed side down and refrigerate overnight. In morning, pre-heat oven to 350° and remove casserole from refrigerator 30 minutes before baking. Place on middle rack loosely covered for 50 minutes (set timer). Carefully remove foil and  turn 180 degrees, bake an additional 10-15 minutes until golden.

  6. Remove and let stand for 10 minutes, cut into 12 equal cubes… ENJOY!


  • Use other ingredients like diced black forest ham, bacon or sausage, kale or anything that screams breakfast for you and your family and friends love!

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