Can I tell you about all the reasons I love this Mediterranean-inspired strata recipe?
(This post is sponsored by Horizon Organic.)
Strata is basically a breakfast casserole.
We all know casseroles are the most comforting food ever. Especially when they’re cheesy and bready like this one.
Making strata (sometimes also called stratta) is also a nice way to use up leftover bread that’s getting a little bit stale. If only I would have known about this food waste solution sooner!
Sourdough bread strata may be my greatest discovery yet as far as repurposing leftovers and using what you’ve got goes.
Don’t count this meal out for lunch or dinner, either. It’s always a good time for bread, cheese, and greens as far as I’m concerned. Don't you agree?
How to Make a Sun-Dried Tomato Basil Strata
This is one of those incredibly easy “stir and dump” type recipes.
You stir together all the ingredients in a large bowl, pour that mixture into a baking dish, and stick it in the oven. That is it, friends!
Let’s talk about the ingredients.
There are a few essentials you’ll need to make killer strata at home. I found everything for this recipe at Sprouts!
What you’ll need to make a vegetarian strata:
- Leftover bread — Preferably sourdough, but any type of slightly stale loaf works.
- High-quality dairy — I like to mix Horizon’s grass-fed whole milk with their half and half for the liquid portion. (Full-fat dairy gives strata the best texture!) Shredded mozzarella and crumbled feta make up the cheesy top layer.
- Eggs — I go for pasture-raised when they’re available.
- Leafy greens — I used chopped fresh spinach here, but you could also swap in kale, arugula, or collard greens. (Try fridge foraging and make use of whatever you already have.)
- Flavorful add-ins — some of my favorites are sun-dried tomatoes, fresh herbs, olives, and spices. I try to add a mix of sweet, savory, and spicy flavors. Feel free to get creative!
Sun-Dried Tomato Basil Strata
- 6 large eggs
- 1½ cup Horizon Organic Grass Fed Milk
- ½ cup Horizon Organic Half and Half
- 1 teaspoon dry oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper
- 2 cups chopped spinach, packed (or leafy greens of choice)
- ⅓ cup fresh basil leaves, packed (tear larger leaves into pieces if desired)
- ⅓ cup julienne cut sun-dried tomatoes
- ¼ cup sliced kalamata olives (optional)
- 4 cloves garlic, chopped (1 tablespoon)
- 2 ½ cups leftover sourdough bread, torn into 1-inch pieces (about ½ loaf)
- ½ cup Horizon Organic Shredded Mozzarella Cheese
- ¼ cup crumbled feta cheese
- Fresh basil
- Crushed red pepper
- Preheat oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease a 10-inch round baking dish.
- Whisk eggs, milk, half and half, oregano, cayenne pepper (if using), and salt and pepper in a large bowl.
- Fold in spinach, basil, sun-dried tomatoes, kalamata olives, and garlic. Fold in sourdough bread pieces, mozzarella cheese, and feta cheese, and transfer mixture to baking dish. Place baking dish on center rack of the oven and bake 45 minutes, or until edges are golden brown and the center is set. Allow to cool before slicing into pieces. Garnish with fresh basil and crushed red pepper if desired.