Mushroom and Gruyere Strata is a lightened up traditional breakfast favorite! Loaded with fresh leeks, mixed mushrooms, turkey bacon, sourdough, and kale, this strata is sure to be a crowd-pleaser! It’s so easy to make ahead and will keep as leftovers for days!
GUYS! I am SO pumped about this breakfast strata and there are three reasons you need to make right now!
- Eggy, cheesy, bready goodness. Need I say more?
- Leeks, mushrooms, and turkey bacon. Major flavor bomb!
- Make it ahead of time and feed a crowd. Or make it ahead of time for breakfast leftovers all week (if it lasts that long)
Basically, this Leek, Mushroom and Gruyere Strata is your new favorite stupid easy breakfast casserole.
As we head into fall, I’m craving comfort foods more and more. That includes breakfast! Warm things like savory oatmeal, French toast bakes, and anything with eggs are calling my name. Bye, smoothie bowls – you’re super delicious, but totally a summer thing.
Can you believe it’s almost October already? I keep thinking that in just ONE more month, Josh and I will celebrate our one year wedding anniversary. How did that happen already?! A whole year? I can’t.
Late next month, the hubby and I are getting away to Traverse City for an extended weekend to celebrate our anniversary. I couldn’t be more excited! TC is our favorite place on earth. Their restaurants are the BEST (you HAVE to visit The Franklin and Georgina’s while you’re there!) and the Warehouse District is way too fun. We love driving along M22 just as the foliage is turning from green to beautiful hues of red, gold, and orange. And let’s not forget the miles of wineries! We’re also packing the top layer of our wedding cake to dig into on our anniversary! My parents happily kept it frozen for us for the past year. I hope it tastes just as good as it did that day!
Okay, let’s chat breakfast!
Every year around the holidays, my mom makes a big egg, sausage, & veggie casserole to feed our extended family. We have a giant get-together with my aunts, uncles, and cousins on Christmas day. Everyone brings a dish to pass, but it’s always nice to have a solid main dish, like an egg casserole. A few years ago, Mom asked me how we could lighten it up a little bit to balance out all the goodies my family brings (like spinach & artichoke dip, cookies, cheese balls, and a vast array of chocolates!). We ended up swapping out half the eggs for egg whites, using organic milk, and cutting down on the amount of cheese. We also subbed chicken sausage for pork. It turned out so great!
Since I messed around with the recipe, making the egg casserole has kind of become “my thing” around the holidays. Mom expects that I’ll just say, “Oh! Let me make it!”. I tend to take over in the kitchen a lot…
This Leek, Mushroom and Gruyere Strata gives me a little nostalgia, reminding me of Christmas get-togethers and family; however, this breakfast bake is a little different.
I love leeks because they provide an onion-y flavor without being overpowering. They pair perfectly with mixed mushrooms, bacon, and Gruyere cheese! If you can’t find them, feel free to use a large yellow onion and follow the same directions.
To keep this breakfast strata a little lighter, I opted for all-natural, nitrate-free turkey bacon. When possible, I recommend choosing meat from animals that were raised free range, cage-free, and antibiotic-free.
And the cheese. GUYS, THE CHEESE! Gruyere is so, so perfect for this breakfast strata! It’s melty, soft, similar to Swiss, but the flavor is just crazy good. It’s one of my favorites! If you can’t find Gruyere (some grocers don’t stock it), I would recommend Asiago, Fontina, or Swiss. Heck, you can even do cheddar and it’d taste amazing! Totally your call.
Nutritionally, this breakfast strata is loaded!
- LEEKS: powerful prebiotic food to support digestive health
- MUSHROOMS: high in antioxidants for an immune system boost! They can also help reduce the risk of cancer.
- KALE: stir this in at the end of the cooking process for extra vitamins & minerals!
- SOURDOUGH BREAD: this bread is technically a probiotic food because the yeast requires fermentation prior to baking. Making sourdough at home is a lengthy process, but there are many great options at the grocery store! Sourdough and leeks work hand-in-hand to help diversify gut bacteria, giving not only your digestion a health boost, but your overall self!
Healthy digestion is key for overall health, and this Leek, Mushroom and Gruyere Strata is the perfect way to diversify those gut bacteria. This brunch can be made gluten free (just use GF bread), and if you’re looking for a vegetarian version, simply omit the turkey bacon. Leftovers pack up nicely for a quick grab-and-go breakfast on your way out the door. They should last up to 4 days in the refrigerator.
There are also two ways you can make this Leek, Mushroom and Gruyere Strata!
- Whip it up and toss it in the oven right away
- Saute your veggies and transfer to a casserole dish, pour the egg mixture over top, and refrigerate overnight. Then just bake it the next morning! This option is much easier when feeding a crowd!
Breakfast game is strong right now. The perfect cozy, healthy fall brunch is here! I can’t wait for you to dig in!
Pin this Leek, Mushroom and Gruyere Strata for later!
This easy, lighter breakfast bake is loaded with veggies, antioxidants, and sourdough bread for a casserole you can feel good about!
- 12 oz. turkey bacon, chopped
- 2 Tbsp grass-fed butter
- 2 leeks, white and light green parts only, thinly sliced
- 16 oz. mixed mushrooms (cremini, white button, etc.)
- 2 cloves garlic, minced
- 6 c. fresh kale, chopped
- 8 large eggs
- 1 1/2 c. almond milk
- 1 1/2 c. shredded Gruyere cheese, divided
- 16 oz. (1 loaf) sourdough bread, cubed
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh thyme
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
Preheat the oven to 350 and position a rack in the center of the oven. Lightly spray a 9x13 casserole dish with nonstick cooking spray.
Heat a large skillet over medium-high heat; add the chopped turkey bacon and cook, stirring often, until crisp. Remove. To the same skillet, melt the butter. Add the leeks and cook, stirring occasionally, until they begin to soften. Add the mushrooms and garlic, cooking another 2-3 minutes until tender and slightly golden. Season with 1/2 tsp salt and 1/4 tsp pepper.
Remove the pan from the heat; stir in the cooked bacon and kale. The kale should wilt slightly after stirring for a couple minutes. Set aside.
In a very large mixing bowl, whisk together the eggs, almond milk, 1/2 c. Gruyere cheese, chives, thyme, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Stir in the cubed sourdough bread, making sure to soak all the pieces.
Pour half of the egg and bread mixture into the prepared 9x13 pan. Layer with half the sauteed mushroom mix. Sprinkle 1/2 c. Gruyere on top. Repeat with remaining layers, ending with the Gruyere cheese.
At this point, you can either bake the casserole or refrigerate it overnight. Bake the dish at 350 for 50-60 minutes, turning halfway through. Or refrigerate overnight, and in the morning, preheat the oven to 350 F and bake the same way. The dish should puff up quite a bit as the eggs cook. If needed, tent the dish with foil to prevent it from browning too quickly (I did not need to).
Cool 10 minutes before slicing and serving. Refrigerate leftovers up to 3-4 days.
Nutrition Information per serving:
Calories: 385 Protein: 28g Carbs: 29g Fat: 17g