Make-Ahead Turkey and Egg Strata

Ingredients

• 6 servings pepper black freshly ground
• 4 cups bread crumbs italian crustless (day old bread is ideal)
• 1.5 tablespoons dijon mustard 
• 6  eggs 
• 1.5 tablespoons chives fresh minced
• 1.5 cups the salad such as spinach, chard or kale cooked
• 1.5 cups gruyere cheese shredded
• 6 servings kosher salt 
• 1 cup milk 
• 1.5 cups mushrooms cooked
• 1.5 cups turkey meat diced shredded

Equipment

• baking sheet
• oven
• whisk
• loaf pan
• baking pan
• casserole dish

Directions

1. Grease a medium baking dish, 2-quart casserole dish or 2 smaller loaf pans. If using something shallow, layer twice; if deeper, layer three times if possible.
2. Spread loose layer of bread cubes down and sprinkle greens, mushrooms, turkey, then cheese evenly over. Repeat 1 or 2 more times. Keep in mind strata will puff up so don't overfill vessel.
3. Whisk together milk, chives, mustard, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Pour evenly over bread and vegetables; the bread and vegetables should not be submerged. Wrap tightly in plastic and refrigerate for 8 hours or up to 1 day.
5. Preheat oven to 350 degrees F.
6. Let strata come to room temperature, then set on baking sheet to catch any drips and bake until risen like a frittata and lightly golden on top, 50 to 60 minutes.