Mushroom and cheese breakfast bake

Name: Mushroom and cheese breakfast bake recipe
Yield: 8
Ingredients: 3 garlic cloves; 50g unsalted butter, plus extra to grease; 260g baguette; 40.00 ml extra virgin olive oil; 1 large leek, sliced into 1cm rounds; 450g mixed mushrooms (see note); 40.00 ml finely chopped flat-leaf parsley; 20.00 ml thyme leaves, plus extra sprigs to serve; 120g baby spinach; 5 eggs; 500ml milk; 250ml thickened cream; 80g pecorino; 100g marinated goat’s cheese, plus extra to serve

Rate now

P54 Mushroom and cheese breakfast strata

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 30, 2023

“Leeks, mushrooms and soft goat’s cheese paired with pieces of soft and crispy baguette make this dish a winner.” – Lucy Nunes

3 garlic cloves
50g unsalted butter, plus extra to grease
1 stale (260g) baguette, cut into 1cm-thick slices
2 tbs extra virgin olive oil
1 large leek, sliced into 1cm rounds
450g mixed mushrooms (see note)
2 tbs finely chopped flat-leaf parsley
1 tbs thyme leaves, plus extra sprigs to serve
120g baby spinach
5 eggs
2 cups (500ml) milk
1 cup (250ml) thickened cream
1 cup (80g) finely grated pecorino
100g marinated goat’s cheese, plus extra to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Halve one garlic clove and rub sides of a 2L-capacity baking dish with the cut side of the garlic. Grease dish with extra butter. Crush garlic and set aside.
2.

Place bread on a baking tray and bake for 10 minutes to crisp up. Heat 1 tbs oil and half the butter in a large frypan over high heat. Cook leek, tossing occasionally, for 3 minutes or until golden. Season with salt flakes and freshly ground black pepper. Transfer to a bowl and set aside. Heat remaining oil and butter in same pan and cook mushrooms, stirring, for 5 minutes or until golden. Add garlic and herbs, season and toss to combine. Remove from pan and set aside in bowl with leek. Cook spinach in same pan for 1-2 minutes until wilted, then place in a sieve to drain.
3.

Whisk eggs, milk and cream in a large jug until smooth. Add pecorino, season with salt flakes and freshly ground black pepper and stir to combine.
4.

Place half the bread in prepared baking dish. Arrange half the vegetables around bread and pour over half the egg mixture. Repeat with remaining bread, vegetables and egg mixture. Dollop with goat’s cheese. Season with freshly ground black pepper. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes or until egg mixture is set.
5.

Stand for 10 minutes. Top with extra thyme and extra goat’s cheese to serve.

Rate now

Recipe Notes

We used a mix of shiitake, king mushrooms, button mushrooms and enoki, but use any mushrooms you have.

Feel free to adapt this recipe to whatever you have in the fridge: kale or silverbeet instead of spinach, red or brown onion instead of leek, different types of cheese. This is a great dish to finish up bits and bobs while serving up a deluxe brekkie. You’ll need a 2L-capacity baking dish.