BREAKFAST STRATA WITH CARAMELIZED ONION , MUSHROOMS AND THYME
Serves 8
1 loaf crusty sourdough or French bread 4 to 5 slices bacon ( optional ) 1 tablespoon oil 1 onion , very thinly sliced into rings 1 to 2 tablespoons butter 1 pound mushrooms , sliced 3 tablespoons fresh thyme leaves 10 large eggs 1 ½ cups whole milk ( or half and half ) 1 cup sour cream 1 teaspoon salt ½ teaspoon pepper 4 to 6 ounces goat cheese
1 ½ cups grated Gruyère , jack or mozzarella cheese
Thyme sprigs for garnish
Preheat oven to 400 degrees .
Cut bread into ¾ inch cubes and lay on a baking sheet . Toast in the oven 10 minutes .
If adding bacon , spread out on a foillined baking sheet and bake in the oven 20 minutes or until crisp . Blot , then cut into small pieces .
In a large skillet , heat oil over medium high heat . Add thinly sliced onions . Sauté , stirring often , for 2 to 3 minutes . Then turn heat down to medium low , continuing to cook until golden and tender , about 10 minutes . In another large skillet , heat butter over medium heat . Add sliced mushrooms and cook until tender , about 10 minutes . Add fresh thyme and a generous 3 finger pinch of salt and pepper . Add the caramelized onions to the mushrooms and set aside .
In a medium bowl , whisk eggs , milk , sour cream , salt and pepper .
In a large bowl , add the toasted cubed bread . To this add the mushroomonion-thyme mixture and bacon crumbles if using . Add the grated cheese and
2 ⁄ 3 of the crumbled goat cheese ( saving the rest for the top ) and gently mix .
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