Shrimp and Artichoke Strata

A breakfast/brunch casserole. Make the night before and refrigerate overnight.

• Ready In: 2 hrs 5 mins
• Serves: 10

Ingredients

• 2  tablespoons butter
• 1⁄3 cup  sliced green onion (include some tender green tops)
• 2  garlic cloves, minced
• 6  ounces  medium mushrooms, sliced
• 8  ounces  small  cooked shrimp
• 1 (14 ounce) can  quartered artichoke hearts, drained
• 8  slices  day-old white bread, crusts removed, cut into 1/2 inch cubes, divided
• 2  cups  grated swiss cheese, divided
• 8  large eggs
• 1 1⁄2 cups  whole milk
• 1⁄2 teaspoon salt
•  fresh ground pepper
• 1  tablespoon  chopped fresh thyme (or 3/4 teaspoon dried)
• 2  tablespoons  grated parmesan cheese

Directions

1. In a large nonstick skillet over medium heat, add in the butter and let it melt.
2. Add in green onions, garlic, and mushrooms; stir/saute for 5 minutes or until tender.
3. Stir in shrimp and artichoke hearts; mix well.
4. Place half the bread cubes in a 13x9 inch baking dish that has been sprayed w/ nonstick cooking spray.
5. Top with the shrimp mixture.
6. Sprinkle with half the Swiss cheese.
7. Top with remaining bread cubes.
8. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme.
9. Pour over bread, covering it completely.
10. Sprinkle remaining Swiss cheese and Parmesan cheese over the top.
11. Cover and refrigerate for several hours or overnight.
12. Heat oven to 350 degrees.
13. Bring strata to room temperature before baking.
14. Bake, uncovered, for 45-50 minutes or until set.
15. Let stand 10 minutes.
16. Cut into squares and serve.