Savory Leek & Morel Breakfast Casserole
This Savory Leek & Morel Breakfast Casserole is the ultimate crowd-pleaser, perfect for family gatherings or festive brunches. Inspired by a cherished Fine Cooking recipe, it combines the earthy flavors of dried morel and shiitake mushrooms with tender, caramelized leeks, creamy eggs, and nutty Parmigiano-Reggiano. The crisp cubes of baguette soak up all the decadent flavors, creating a delightful balance of textures. Your family will eagerly anticipate this dish at every holiday, making your brunches memorable and special.
N/A
Servings
415
Calories
10
Ingredients
Ingredients
dried morels
1.5 ounces (soaked and chopped)
dried shiitake mushrooms
1 ounce (soaked and chopped)
baguette
6 cups (cubed (3/4-inch))
unsalted butter
2 tablespoons (for sautéing and greasing the baking dish)
leeks
2 large (thinly sliced into half moons (about 3 cups))
kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
large eggs
12 (beaten)
whole milk
2.5 cups (combined with eggs)
Parmigiano-Reggiano cheese
3/4 cup (freshly grated)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and set it aside.
2
In a bowl, soak the dried morels and shiitake mushrooms in warm water for about 30 minutes or until softened. After soaking, chop the mushrooms and strain the soaking liquid through a fine mesh sieve to remove any grit. Reserve 1/2 cup of the strained liquid for later use.
3
Spread the cubed baguette on a baking sheet and toast in the preheated oven for 5 to 10 minutes, just until they are dry and crisp but not browned. Remove and let cool.
4
In a large heavy skillet, melt 2 tablespoons of butter over medium-high heat. Once melted and starting to brown, add the sliced leeks along with a generous pinch of kosher salt and black pepper. Sauté, stirring occasionally, for 8-10 minutes until the leeks are tender and slightly caramelized.
5
Add the chopped mushrooms and the reserved mushroom soaking liquid to the skillet. Increase the heat to medium-high and cook until most of the liquid has evaporated, about 1-2 minutes. Remove from heat and set aside.
6
In a large mixing bowl, beat the eggs until frothy. Whisk in the whole milk, grated Parmigiano-Reggiano, 1/2 teaspoon of salt, and a few grinds of pepper.
7
Layer half of the toasted bread cubes evenly across the bottom of the greased baking dish. Evenly spread half of the mushroom and leek mixture over the bread. Pour half of the egg mixture over this layer.
8
Repeat the layering with the remaining bread, followed by the rest of the mushroom-leek mixture. Pour the remaining egg mixture on top, making sure everything is well distributed. Season the top with a pinch of salt and pepper.
9
Cover the baking dish with foil and refrigerate overnight to let the flavors meld.
10
On the day of serving, allow the strata to sit at room temperature while preheating your oven to 350°F (175°C). Uncover the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are set and the top is golden brown. Let cool for 10 minutes before slicing and serving.
Nutrition Information
28g
Fat
20g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Leek & Morel Breakfast Casserole?
It is a crowd-pleasing breakfast dish that combines morel and shiitake mushrooms, caramelized leeks, creamy eggs, and Parmigiano-Reggiano cheese with crisp baguette cubes.
What types of mushrooms are used in this recipe?
The recipe uses 1.5 ounces of dried morels and 1 ounce of dried shiitake mushrooms.
How do I prepare the dried mushrooms?
Soak the dried mushrooms in warm water for about 30 minutes until softened, then chop them and strain the liquid.
Do I need to keep the mushroom soaking liquid?
Yes, you should reserve 1/2 cup of the strained mushroom soaking liquid to add to the skillet during cooking.
What type of bread is best for this casserole?
A baguette, cut into 3/4-inch cubes, is used to soak up the egg mixture and provide texture.
How should the bread cubes be prepared?
Toast 6 cups of cubed baguette on a baking sheet at 350°F for 5 to 10 minutes until dry and crisp.
What size baking dish is required?
A 9x13-inch baking dish greased with butter is recommended.
How many leeks are needed for this recipe?
You will need 2 large leeks, which equals about 3 cups when thinly sliced into half moons.
How long should the leeks be sautéed?
Sauté the leeks in butter for 8-10 minutes until they are tender and slightly caramelized.
How many eggs are used in the casserole?
The recipe requires 12 large eggs, beaten until frothy.
What kind of milk is included in the egg mixture?
The recipe calls for 2.5 cups of whole milk.
What cheese is used to flavor the casserole?
3/4 cup of freshly grated Parmigiano-Reggiano cheese is whisked into the egg mixture.
How do I layer the ingredients in the baking dish?
Layer half of the bread, then half of the mushroom-leek mixture, and half of the egg mixture; repeat these layers once more.
Can I make this breakfast casserole ahead of time?
Yes, the casserole should be covered and refrigerated overnight to allow the flavors to meld.
What is the baking temperature for the casserole?
The casserole should be baked at 350°F (175°C).
How long does the casserole need to bake?
Bake for approximately 45 minutes until the eggs are set and the top is golden brown.
Should the casserole rest before serving?
Yes, let the casserole cool for 10 minutes before slicing and serving.
How many calories are in one serving?
There are 415 calories per serving.
What is the fat content per serving?
Each serving contains 28g of fat.
How much protein does this casserole provide?
This dish provides 27g of protein per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring mushrooms, leeks, and cheese.
How do I handle the strata on the day of serving?
Allow the strata to sit at room temperature while you preheat the oven before baking.
What seasoning is used in the mushroom and leek mixture?
The mixture is seasoned with kosher salt and freshly ground black pepper to taste.
What is the total number of ingredients in this recipe?
There are 10 ingredients required to make this casserole.
How do I ensure the mushrooms are clean?
After soaking, strain the soaking liquid through a fine mesh sieve to remove any grit.
What is the flavor profile of this dish?
The dish features earthy mushroom flavors, caramelized leeks, and nutty Parmigiano-Reggiano.
Is this recipe good for holiday brunches?
Yes, it is described as a perfect crowd-pleaser for family gatherings and festive holiday brunches.
What is the preparation method for the leeks?
Leeks should be thinly sliced into half moons and sautéed in butter until tender.
How do I know the eggs are properly cooked?
The casserole is done when the eggs are completely set and no longer liquid.