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.
Strata is a good brunch option, whether you’re looking for a meal to reheat or a way to pull off something semi-impressive (yet totally beginner-friendly) for a holiday.
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
Ingredients
- 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
Optional garnish:
- Fresh basil
- Crushed red pepper
Instructions
- 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.
Notes
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Grace says
Making this right now but I don’t know when I’m supposed to add the cheese!
Stephanie McKercher, RDN says
So sorry about this, Grace! The cheese is added with the bread pieces. The recipe is updated now. Thanks for commenting and letting me know!
rebecca says
this looks so good! I love a good strata. Now I need to try Horizon milk
Stephanie McKercher, RDN says
Thanks so much, Rebecca!
Kim and Kalee says
This is such a gorgeous and delish recipe! We can't wait to try it out at a brunch!!
Stephanie McKercher, RDN says
Thank you! Let me know if you guys try it. 🙂
Jenna says
Yum! I love sun dried tomatoes in anything and I absolutely always agree that there is never a bad time for bread and cheese.
Stephanie McKercher, RDN says
I've been putting sun-dried tomatoes on everything lately! I think in part because I can't wait for the fresh ones to be back in season. 🙂
Deborah Brooks says
I am a huge egg and veggie fan! Love everything about this and wish I had some for dinner tonight
Stephanie McKercher, RDN says
It's perfect as a breakfast-for-dinner meal!
GiGi Eats says
Oh man, if this tastes as good as it looks. I think I would be in a food coma for a week!! <3
Stephanie McKercher, RDN says
Haha seconds are encouraged! 🙂
Sarah | Well and Full says
This strata looks so incredibly tasty! I love the sound of all these flavors together 🙂
Stephanie McKercher, RDN says
Thanks so much, Sarah!
Carol says
Do you use Oil-packed sun dried tomatoes? Thank you
Stephanie McKercher, RDN says
Hi Carol, I used packaged sun-dried tomatoes that were not in any oil or water. Oil-packed sun-dried tomatoes should also work for this, though! Let me know if you try it. 🙂
Mary says
I added chopped zucchini and roasted peppers. It’s a meal by itself.
Whole family loved it.
Thank you
Mary
Stephanie McKercher, RDN says
Thanks so much, Mary! I'm so glad you enjoyed the recipe!