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.
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.
PREHEAT oven to 425°F. BAKE for 15 to 18 minutes or until golden and set in center.
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.
This recipe is an excellent source of protein, vitamin A, folate and choline.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.