Spinach, Mushroom, & Sourdough Strata

If you guys are looking for some great Brunch ideas for Mother's Day you definitely want to watch this video. This Strata is perfect cold, hot or room temperature so it makes a super effortless choice.
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SPINACH, MUSHROOM, SOURDOUGH STRATA
8 oz. sourdough bread cut into 1-inch cubes
1 tsp. olive oil
8 oz. cremini mushrooms, sliced
2 cloves of garlic
¼ cup sliced scallions
16 oz. bag frozen spinach defrosted, and squish out all water
5 eggs
8 egg whites egg whites (1-cup)
2 cups of milk
1.5 cups shredded Gruyere cheese
Salt and pepper to taste
Lightly coat a 13x9 inch glass-baking pan with coconut oil or cooking spray.
Heat olive oil in a non-stick sauté pan. Add mushrooms and sauté for about five minutes or until lightly browned.
Add garlic, scallions, and spinach to the pan and mix until well incorporated. Shut off the heat and season with salt and pepper.
While your veggie mixture is cooling, combine eggs, egg whites, milk and cheese in a large bowl. Season egg mixture with a little salt and pepper.
Add cooled veggie mixture to the egg mixture and combine well. Transfer everything into baking dish, cover tightly with saran wrap, and place in the fridge for 8 hours or over night.
When you are ready to bake, remove saran wrap and place into a 400-degree oven for 45-50 minutes or until the top of the bread is browned and eggs are set. Enjoy!
Makes 8 servings.
Calories: 250; Total Fat: 9.8g; Saturated Fat: 4.9g; Cholesterol: 129mg; Carbohydrate: 20.4g; Dietary Fiber: 1.2g; Sugars: 3.3g; Protein: 17.2g