Serve your guests a show-stopping brunch with this overnight mushroom artichoke strata. All the work is done ahead of time for this delicious, savory breakfast casserole with artichoke hearts, mushrooms and cheese! (vegetarian, nut-free)

slice of Mushroom Artichoke Strata with a gold fork on a stack of plates.

Whether you're hosting brunch for a group or just trying to feed your family, it doesn't get any more delicious and filling than a hearty breakfast casserole. This version is a little healthier and filled with lots of savory veggie goodness thanks to mushrooms and artichoke hearts, so vegetarians and meat eaters alike will love it!

What Is A Strata?

A strata is a baked casserole made with eggs and bread, kind of like a savory bread pudding. They can be enjoyed for breakfast and brunch, or as a side dish.

Why You'll Love This Mushroom Artichoke Strata

This overnight mushroom artichoke strata is filling and delicious, while still being good for you! Made with mushrooms, artichokes, whole grain bread, and parmesan cheese, it's vegetarian, yet hearty and savory. The best part is that you can assemble it the night before if you'd like. Then all you have to do in the morning is bake it, and you've got a holiday-worthy brunch that takes no pre-coffee work.

The Ingredients

Mushrooms - I like baby bella mushroms. Cremini (white) mushrooms also work.
Onion
Artichoke hearts - Buy the ones canned in brine, not oil.
Eggs
Milk
Whole grain bread - I like whole grain, but if you prefer something else, feel free to use it.
Thyme
Parmesan - Buy a block and grate it yourself. Gruyere or mozzarella would also be delicious!
Salt, pepper and mustard powder
Olive oil

How To Make It

9 image collage showing steps for making mushroom artichoke strata.

Cube the bread.
Whisk the eggs, milk, salt, pepper and mustard. Add the bread and thyme to the eggs and stir to coat.
Slice the mushrooms and onions. Sauté them in oil until soft and fragrant.
Add the mushroom mixture, artichoke hearts, and ½ cup of the parmesan to the egg and bread mixture. Stir it all together.
Pour the mixture into a greased baking dish. Top with the remaining parmesan. At this point, you can either bake it at 350°F for 50-60 minutes, or refrigerate it overnight and bake in the morning.

Make Ahead Instructions

To make this strata ahead, you'll just make it up to the point just before baking. Then you'll cover the unbaked casserole, refrigerate it overnight, and bake uncovered in the morning! You may need to add a few minutes to the baking time.

artichoke mushroom strata in a white baking dish with a gold serving spoon in it.

Storing Leftovers

Store leftovers covered in the refrigerator for up to 4 days. This strata can also be frozen in individual portions in a freezer-safe bag for up to 3 months.

More Delicious Breakfast Casseroles

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Overnight Mushroom Artichoke Strata

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 6-9 servings 1x
Category: breakfast
Method: baked
Cuisine: American

Ingredients

Scale

4 cups whole grain bread, cubed
6 large eggs
2 cups milk
¼ tsp salt
½ tsp freshly cracked black pepper
½ tsp ground mustard powder
1 tbsp fresh thyme leaves
2 tsp olive oil
½ yellow onion, thinly sliced
1 (8 oz) container baby portabella mushrooms, sliced
1 can artichoke heart quarters, drained
¾ cup freshly grated parmesan cheese

Instructions

If cooking right away, heat oven to 350°F. Grease an 8x8" baking dish.
Cut bread into ½-inch cubes.
In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Add bread cubes and thyme. Stir and set aside.
In a large nonstick skillet, heat olive oil over medium-low heat. Add mushrooms and onions and cook, stirring, until softened, about 10 minutes. Remove from heat.
Add mushroom mixture, artichokes, and ½ cup of parmesan to bread mixture. Stir and pour into greased baking dish. Sprinkle with remaining ¼ cup parmesan. At this point, you can cover and refrigerate overnight, or cook right away.
Bake 50-60 minutes, uncovered, until edges are golden and eggs are set. If you're baking it from the refrigerator, you may need to add a few minutes
Remove from oven and cool 5-10 minutes before serving.

Notes

Store leftovers covered in the refrigerator for up to 4 days.
This is a great use for day old bread. If your bread is super fresh and soft, toast it in the oven for a few minutes. This will 'stale' it so that it doesn't get too mushy in the egg mixture.
Gruyere or mozzarella cheese would also be delicious in place of parmesan.

Keywords: mushroom artichoke strata, overnight mushroom artichoke breakfast casserole

This post was originally published October 2018 and has been updated.