Provençal Mushroom Stratas

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  • Ingredients
    4 large EGGS
    2 Tbsp. olive oil
    2 cups sliced cremini mushrooms
    3 cloves garlic, minced
    1/2 tsp. each salt and pepper, divided
    6 cups cubed day-old baguette
    1 cup shredded Gruyère cheese
    1 Tbsp. half-and-half cream
    1 tsp. Dijon mustard
    Herbes de Provence

    Yields: 6 servings

  • Nutritional Information

    Per 1/6th recipe

    Calories: 377

    Total fat: 23 g
    Saturated fat: 9 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 11 g

    Cholesterol: 158 mg
    Sodium: 763 mg
    Carbohydrates: 26 g
    Fiber: 2 g
    Sugar: 5 g
    Protein: 16 g
    Vitamin A: 245 mcg
    Vitamin D: 1 mcg
    Folate: 111 mcg
    Choline: 123 mg
    Calcium: 290 mg
    Iron: 3 mg
    Potassium: 413 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline.


  1. HEAT oil in large skillet set over medium-high heat. COOK mushrooms, garlic, and half of the salt and pepper for 5 to 8 minutes, or until golden and tender. COOL slightly.

  2. COMBINE baguette cubes, mushroom mixture and cheese. DIVIDE evenly among 6 buttered muffin cups. WHISK together eggs, cream, mustard, Herbes de Provence and remaining salt and pepper until blended. POUR over bread mixture. LET stand for 20 to 30 minutes or until bread has absorbed all of the egg mixture.

  3. PREHEAT oven to 425°F. BAKE for 15 to 18 minutes or until golden and set in center.

Insider Info

  • For light and airy stratas, make sure that the baguette cubes are dry to the center.
  • For an easy make-ahead, cover and refrigerate before baking for up to 24 hours.