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)
If cooking right away, heat oven to 350°F. Use 1 tsp of the oil to grease an 8×8″ baking dish.
Cut bread into 1/2-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 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.
Clean leaves and fuzzy chokes off of artichokes, leaving heart and about 1/2 inch of the stems. Cut into quarters.
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.
Bake 40-45 min, until edges are golden and eggs are set. Remove from oven and cool 5-10 minutes before serving.