Bread, Mushroom & Sage Strata Cups — Zero Waste Leftover Bread Recipes By Too Good To Go

  • 6 servings
  • 50 minutes to prepare
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Ingredients

  • 200-250g leftover bread (sourdough, wholemeal, crust ends—anything works)
  • 150g mushrooms, chopped (or any leftover cooked veg)
  • 1 small onion or 2 spring onions, chopped
  • Few sage leaves (or mixed herbs you already have)
  • 3 eggs
  • 250ml milk
  • 60g grated cheese (any odds and ends of blocks are perfect)
  • Salt & pepper

Instructions

Looking for a savoury leftover bread recipe?

Try this recipe from Too Good To Go, designed to stop leftover bread going in the bin.

Got the last few crusts, a half loaf that’s gone a little dry, or a mix of odds and ends from the bread bin? This savoury bake is the perfect way to bring them all together in one hearty, herby, and comforting dish.

  1. Sauté the onion and mushrooms in a little oil until softened. Add sage and season. Swap mushrooms for leftover roasted veg to prevent waste.
  2. Tear bread into pieces and divide between greased ramekins.
  3. Spoon the vegetable mixture over the bread, then sprinkle over half of the cheese.
  4. Whisk the eggs and milk together and pour over each ramekin until the bread is just covered.
  5. Top with the remaining cheese and bake at 180°C (fan 160°C) for 20–25 minutes, until puffed and golden.

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