When you want a quick and easy breakfast strata that’s packed with flavor, this spinach and mushroom strata for two is a fantastic choice! It’s a comforting mix of sautéed mushrooms and fresh spinach, all nestled among croissant pieces.
This recipe addresses the difficulties of soggy bread and lack of flavor often found in traditional breakfast casseroles.
I remember the first time I attempted a breakfast strata, my eggs somehow turned out too runny for my taste. Since then, I’ve focused on perfecting this dish, overcoming that challenge and creating something I truly enjoy. It’s simple enough for a busy weekday or when friends drop by unexpectedly.
What I love about this recipe is that it only takes about 15 minutes of prep time and then an hour in the oven. Once it’s baking, your kitchen will smell heavenly! The texture is creamy and soft, with delightful chunks of croissant soaking up all the goodness.
If you’re looking for more satisfying brunch ideas, consider checking out my broccolini frittata for another delicious way to start your day.
Table of contents
Why You Will Love This Recipe
- Quick Prep Time , With just 15 minutes of prep, this breakfast strata lets you enjoy a hearty meal without spending all morning in the kitchen. Perfect for those busy mornings when you need to get a nourishing start.
- Nutritious Ingredients , Packed with fresh spinach, mushrooms, and leeks, this dish offers a good dose of vitamins and minerals. The fibers from these vegetables help keep you fueled throughout the day.
- Comforting Creaminess , The combination of eggs, heavy cream, and croissants creates a rich, custard-like base that’s wonderfully satisfying. It’s the kind of dish that wraps you in warmth on a cool morning.
- Make-Ahead Convenience , Preparing this strata the night before makes your morning even easier. Just pop it in the oven for a flavorful breakfast that’s ready when you are, ensuring you can savor every moment of your morning routine.
Spinach and Mushroom Breakfast Strata for Two
- Prep Time: 60 minutes
- Cool Time: 8 hours
- Cook Time: 25 minutes
- Total Time: Approximately 8 hours 25 minutes
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy, seafood-style cakes made with shredded lion’s mane mushrooms, panko breading, and a garlic-dill aioli. Vegetarian and perfect for appetizers or sandwiches.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips – Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure. Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days. Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips – If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set. When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping. Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally. If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency. Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions – Pair with a fresh arugula salad or a quinoa side dish. Serve alongside tangy coleslaw for added crunch. Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites. Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations – For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo. Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes – Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture. Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper. Use fresh panko crumbs; stale breadcrumbs negatively affect the texture. Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Fresh spinach: Look for vibrant, crisp leaves without browning. Fresh spinach brings moisture and flavor. If you can’t find it, use frozen spinach (thoroughly drained) as an alternative.
- Button mushrooms: Choose firm mushrooms with no dark spots. They add a hearty texture and umami boost. If unavailable, cremini mushrooms can work just as well.
- Eggs: Use two large eggs, preferably room temperature, to help bind everything together and create a fluffy texture. They’re crucial for a nice rise!
- Bread: Opt for a sturdy, hearty type like sourdough or whole grain to soak up all the flavors. Avoid soft white bread as it may become mushy.
- Milk: Whole milk adds creaminess and richness. If you need a substitute, try unsweetened almond or oat milk, but it might alter the texture slightly.
- Cheese: I recommend using sharp cheddar for its flavor and melting qualities. If you want a change, Gruyère or mozzarella could also work.
- Fresh spinach: Look for vibrant, crisp leaves without browning. Fresh spinach brings moisture and flavor. If you can’t find it, use frozen spinach (thoroughly drained) as an alternative.
- Button mushrooms: Choose firm mushrooms with no dark spots. They add a hearty texture and umami boost. If unavailable, cremini mushrooms can work just as well.
- Eggs: Use two large eggs, preferably room temperature, to help bind everything together and create a fluffy texture. They’re crucial for a nice rise!
- Bread: Opt for a sturdy, hearty type like sourdough or whole grain to soak up all the flavors. Avoid soft white bread as it may become mushy.
- Milk: Whole milk adds creaminess and richness. If you need a substitute, try unsweetened almond or oat milk, but it might alter the texture slightly.
- Cheese: I recommend using sharp cheddar for its flavor and melting qualities. If you want a change, Gruyère or mozzarella could also work.
Recipe Tips
- If spinach and mushrooms stick to the pan, use 1 tablespoon additional olive oil while sautéing to create a non-stick surface during cooking.
- When the strata appears too dry, add 1 tablespoon of heavy cream to the egg mixture for added moistness before pouring it over the bread.
- If the top darkens too quickly, cover the dish with aluminum foil halfway through baking, around 25 minutes, to prevent burning.
- For uneven cooking, ensure to stir the vegetable and croissant mixture well before adding the custard, making sure everything is coated evenly.
- If your strata isn’t set after baking, increase the oven temperature to 400°F and bake for an additional 5-10 minutes until the top is browned and firm.
Serving Suggestions
Serve breakfast strata with a side of fresh fruit salad or Greek yogurt for a light contrast. Pair it with roasted sweet potatoes or a green leafy salad to boost the meal.
Use breakfast strata to make brunch for friends or family. Add it to your weekend table or feature it at a cozy gathering.
Top with a sprinkle of fresh herbs like chives or parsley for a burst of flavor. A drizzle of hot sauce gives it an extra kick if desired.
Recipe variations
- You can use croissants or substitute with other sturdy bread like sourdough in this strata to hold the custard and sautéed vegetables well.
- Add 1 teaspoon kosher salt and ½ teaspoon black pepper to the egg and cream mixture for seasoning that complements the spinach and mushrooms.
- Either fresh baby spinach or thawed frozen spinach works for the greens; just be sure to squeeze out excess moisture before adding to the dish.
- If making for more than two, double the ingredients and bake in a larger casserole dish, checking for doneness by a browned top and firm center.
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How to Store?
To keep your Spinach and Mushroom Breakfast Strata for Two fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature up to 2 days to maintain freshness and texture.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Warm gently before serving to refresh flavors.
Freezing: Wrap tightly in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw overnight in refrigerator before reheating.
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