Overnight Mushroom Artichoke Strata

artichoke mushroom strata

Serve your guests a show-stopping brunch this holiday season with this Overnight Mushroom Artichoke Strata. It's a delicious savory, cheesy, make-ahead brunch dish that will be the center of your holiday table! (vegetarian, nut-free)


  • 4 cups whole grain bread, cubed
  • 6 large eggs
  • 2 cups milk
  • 1/4 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp ground mustard powder
  • 1 tbsp fresh thyme leaves
  • 3 tsp olive oil, divided
  • 1/2 yellow onion, thinly sliced
  • 1/2 pint baby portabella mushrooms, sliced
  • 4 cooked Ocean Mist Farms artichokes
  • 3/4 cup freshly grated parmesan cheese


  1. If cooking right away, heat oven to 350°F. Use 1 tsp of the oil to grease an 8x8" baking dish.
  2. Cut bread into 1/2-inch cubes.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Add bread cubes and thyme. Stir and set aside.
  4. In a large nonstick skillet, heat remaining 2 tsp of olive oil over medium-low heat. Add mushrooms and onions and cook, stirring, until softened, about 10 minutes. Remove from heat.
  5. Clean leaves and fuzzy chokes off of artichokes, leaving heart and about 1/2 inch of the stems. Cut into quarters.
  6. Add mushroom mixture, artichokes, and 1/2 cup of parmesan to bread mixture. Stir and pour into greased baking dish. Sprinkle with remaining 1/4 cup parmesan. At this point, you can cover and refrigerate overnight, if you wish.
  7. Bake 40-45 min, until edges are golden and eggs are set. Remove from oven and cool 5-10 minutes before serving.

Keywords: overnight strata, mushroom and artichoke strata