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    Home » Grateful Grazer

    Published: May 7, 2019 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · 18 Comments

    Sun-Dried Tomato Basil Strata

    Jump to Recipe Print Recipe

    Can I tell you about all the reasons I love this Mediterranean-inspired strata recipe?

    (This post is sponsored by Horizon Organic.)

    Tomato Basil Strata in white pie dish with jar of milk and loaf of bread.

    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?

    Slice of tomato basil strata on white plate.
    Strata in white dish with Horizon Organic milk carton in the background.

    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!
    Slice of tomato basil strata on tan dish with loaf of bread in the background.
    Slice of tomato basil strata on white plate.

    Sun-Dried Tomato Basil Strata

    Eggs and leftover sourdough bread are baked with spinach, sun-dried tomatoes, cheese and fresh basil in this Mediterranean-inspired breakfast casserole dish.
    4.23 from 9 votes
    Print Pin Save Saved! Rate
    Course: Breakfast, brunch, dinner, lunch
    Cuisine: Mediterranean, vegetarian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 people
    Author: Stephanie McKercher, RDN

    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

    Cover and refrigerate up to four days.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Like this recipe? Save it on Pinterest or share the link with a friend.

    Strata in white pie dish with text that reads, "Sun-Dried Tomato Basil Strata: vegetarian, breakfast, brunch."
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    Reader Interactions

    Comments

    1. Grace says

      June 21, 2020 at 10:43 am

      Making this right now but I don’t know when I’m supposed to add the cheese!

      Reply
      • Stephanie McKercher, RDN says

        June 23, 2020 at 2:22 pm

        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!

        Reply
    2. rebecca says

      May 09, 2019 at 9:26 am

      5 stars
      this looks so good! I love a good strata. Now I need to try Horizon milk

      Reply
      • Stephanie McKercher, RDN says

        May 13, 2019 at 3:16 pm

        Thanks so much, Rebecca!

        Reply
    3. Kim and Kalee says

      May 09, 2019 at 7:44 am

      5 stars
      This is such a gorgeous and delish recipe! We can't wait to try it out at a brunch!!

      Reply
      • Stephanie McKercher, RDN says

        May 09, 2019 at 8:00 am

        Thank you! Let me know if you guys try it. 🙂

        Reply
    4. Jenna says

      May 08, 2019 at 10:42 pm

      Yum! I love sun dried tomatoes in anything and I absolutely always agree that there is never a bad time for bread and cheese.

      Reply
      • Stephanie McKercher, RDN says

        May 09, 2019 at 8:00 am

        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. 🙂

        Reply
    5. Deborah Brooks says

      May 08, 2019 at 3:08 pm

      I am a huge egg and veggie fan! Love everything about this and wish I had some for dinner tonight

      Reply
      • Stephanie McKercher, RDN says

        May 08, 2019 at 3:23 pm

        It's perfect as a breakfast-for-dinner meal!

        Reply
    6. GiGi Eats says

      May 08, 2019 at 3:00 pm

      Oh man, if this tastes as good as it looks. I think I would be in a food coma for a week!! <3

      Reply
      • Stephanie McKercher, RDN says

        May 08, 2019 at 3:23 pm

        Haha seconds are encouraged! 🙂

        Reply
    7. Sarah | Well and Full says

      May 07, 2019 at 10:32 am

      This strata looks so incredibly tasty! I love the sound of all these flavors together 🙂

      Reply
      • Stephanie McKercher, RDN says

        May 08, 2019 at 3:22 pm

        Thanks so much, Sarah!

        Reply
        • Carol says

          May 17, 2020 at 12:09 pm

          Do you use Oil-packed sun dried tomatoes? Thank you

          Reply
          • Stephanie McKercher, RDN says

            May 18, 2020 at 10:14 am

            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. 🙂

            Reply
      • Mary says

        May 16, 2019 at 4:07 pm

        I added chopped zucchini and roasted peppers. It’s a meal by itself.
        Whole family loved it.
        Thank you
        Mary

        Reply
        • Stephanie McKercher, RDN says

          May 17, 2019 at 8:13 am

          Thanks so much, Mary! I'm so glad you enjoyed the recipe!

          Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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