* This is a sponsored post by Oroweat Organic. All thoughts and opinions expressed in this post are based on my personal view.

Oh hello weekend!

To me, the idea of a make ahead breakfast is so appealing. No matter if you have friends visiting for the weekend, or in my home where the kids are always eating at different times with different schedules.

The most important ingredient of my Spinach Mushroom Egg Strata is the bread and I’m using Oroweat Canada’s 22 Grain and Seeds Thin Sliced bread as it really checks all the boxes: plant-based, GMO-free and sustainably baked locally (in Langley, B.C.) with a reduced carbon footprint. As we move deeper into 2022, I think it’s super important whenever or however we can to make subtle swaps that are both good for us and our environment, and it’s easy to do right at home in the kitchen! In this recipe alone I was able to keep it low waste, shopped local and organically, while making a one pot meal that works for the whole fam.

A ‘strata’ is essentially a layered “casserole” and I created this one using rosemary, an assortment of mushrooms and spinach, and then a coconut-milk-egg-sauce to really bring all the flavours together. From there I crumbled goat cheese on top and baked it until crispy and golden brown. This is such a delicious recipe that you could even serve it up with a side salad for an easy week-night meal.

I hope your family loves this as much as I do, the full recipe is below!

Ingredients –

• 1 sliced loaf of Oroweat bread (22 Grains & Seeds), few days old and cut into 1 inch cubes
• 2 tbsp butter
• 1 small sweet onion
• 1 tbsp chopped fresh rosemary
• 2 cups sliced mushrooms
• 3 cups fresh spinach, packed
• 2 cups grated Swiss cheese
• 8 organic and free-range eggs
• 2 cups full fat coconut milk
• 1 cup full fat Greek yogurt
• 2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dijon mustard
• 1/4 tsp nutmeg
• 1/2 cup crumbled goat cheese

Directions –

1. 01. Preheat oven to 400F. Place the bread cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Remove from the oven and set aside. Turn the oven down to 350F.
2. 02. In a large sauté pan over medium heat, cook the onions, mushrooms and rosemary in the butter until vegetables are softened, about 7 minutes. Add the spinach to the pan and cook for another 5 minutes until the spinach is wilted and completely cooked down. Pull the pan off the heat and let it cool.
3. 03. Line a 9 inch square or round casserole dish with parchment paper and lightly grease; set aside. In a large mixing bowl add the toasted bread cubes along with the mushroom-onion mixture and 2 cups of Swiss cheese; toss to combine.
4. 04. In a blender combine the eggs, coconut milk, Greek yogurt, salt, pepper, mustard and nutmeg. Blend for 10 seconds until combined.
5. 05. Add the bread and mushroom-onion mixture to the baking dish. Carefully pour the egg mixture over the bread. Press the bread cubes down to make sure that they are totally submerged. Sprinkle with goat cheese.
6. 06. Bake the strata uncovered until it has puffed slightly and it’s golden brown on top, about 1 hour and 15 minutes (check at 40 minutes). If the strata gets too dark, cover with foil and continue cooking. Let the strata cool in the pan on a wire rack for 15 minutes before serving. Enjoy!