Name: Brussels Sprouts, Mushroom & Goat Cheese Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 8 ounces (1/2 of a 1-pound loaf) sourdough bread -; 2 tablespoons olive oil -; 1 cup yellow onion, finely chopped -; 1 pound cremini or button mushrooms, trimmed and quartered -; 2 teaspoons salt, divided -; 1 pound Brussels sprouts, trimmed and quartered -; 2 teaspoons garlic, minced -; 1 tablespoon fresh thyme leaves, chopped -; Pinch crushed red chile flakes -; 8 large eggs -; 1 pint (2 cups) half-and-half -; 1/2 teaspoon freshly ground black pepper -; 6 ounces goat cheese, crumbled -

Brussels Sprouts, Mushroom & Goat Cheese Casserole

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Brussels Sprouts, Mushroom & Goat Cheese Casserole

1. 8 ounces (1/2 of a 1-pound loaf) sourdough bread -

2. 2 tablespoons olive oil -

3. 1 cup yellow onion, finely chopped -

4. 1 pound cremini or button mushrooms, trimmed and quartered -

5. 2 teaspoons salt, divided -

6. 1 pound Brussels sprouts, trimmed and quartered -

7. 2 teaspoons garlic, minced -

8. 1 tablespoon fresh thyme leaves, chopped -

9. Pinch crushed red chile flakes -

10. 8 large eggs -

11. 1 pint (2 cups) half-and-half -

12. 1/2 teaspoon freshly ground black pepper -

13. 6 ounces goat cheese, crumbled -

How to cook deliciously - Brussels Sprouts, Mushroom & Goat Cheese Casserole

1. Stage

Preheat the oven to 375℉

2. Stage

Cube and toast the bread: Cut the bread into 1-inch cubes. Spread the cubes evenly onto a parchment-lined baking sheet, and toast in the oven until just golden and crisp, about 10 minutes.

3. Stage

Cook the vegetables: Set a large cast iron or oven-proof skillet over medium-high heat. Add the oil. Once it shimmers, add the onions and cook until softened and translucent, about 3 minutes. Add the mushrooms and 1/2 teaspoon of salt. Cook until tender and most of their liquid has been released, about 7 minutes. Add the Brussels sprouts, and another 1/2 teaspoon salt, and cook until just tender and the pan is mostly dry, another 7 minutes. Stir in the garlic, thyme, and crushed red chile flakes; cook until aromatic, another 30 seconds.

4. Stage

Add the bread: Add the toasted bread cubes to the skillet and toss until combined with the mushrooms and Brussels sprouts. Remove from heat and set aside.

5. Stage

Make the custard: In a large mixing bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and pepper.

6. Stage

Finish the strata: Pour the custard over the top of the bread mixture and let sit for at least 30 minutes so the bread cubes can soak up the custard. Stir the mixture occasionally to make sure custard is distributed evenly. Dot the top of the strata with the crumbled goat cheese.

7. Stage

Bake the strata: Transfer the skillet to the oven and bake the strata until puffed, golden brown, and set in the center, about 45 minutes.

8. Stage

Serve: Enjoy warm or at room temperature with a salad or on its own.