Sun-Dried Tomato Basil Strata Breakfast Casserole
Looking for an easy, make-ahead vegetarian breakfast that doesn't skimp on flavor? This Sun-Dried Tomato Basil Strata is the ideal solution. It's a savory breakfast casserole made with simple ingredients like leftover sourdough bread, eggs, sun-dried tomatoes, and spinach. It's all baked together with fresh basil and melty cheese for a nourishing, Mediterranean-inspired dish.
(This post is sponsored by Horizon Organic.)
Whether you're prepping for a holiday brunch, weekday meal prep, or a cozy weekend breakfast, this strata checks all the boxes. It's hearty, flavorful, and flexible. Plus, it's an easy way to use up odds and ends from your kitchen, like extra greens or that half loaf of bread that's been sitting on the counter.
Serve it warm with a side of fruit or a brunch-friendly salad. Or enjoy leftovers straight from the fridge for a quick and satisfying meal any time of day.
Looking for more satisfying breakfast recipes? Try my Sweet Potato Breakfast Bowl, Fried Egg Avocado Toast with Chili Crunch, or Quick and Easy Greek Yogurt Bowls with Berries.
Want even more Plant-Forward meal inspiration?
If you're looking for more ideas beyond this breakfast casserole, I've put together a free list of 100+ nourishing meals and snacks to make meal planning easier. These recipes are simple, satisfying, and full of variety.
Ingredients
This savory breakfast casserole is made with a mix of flavordul, nutrient-rich ingredients. Eggs and a combination of whole milk and half and half create a rich, custardy base, while torn sourdough bread adds hearty texture and helps soak up all that flavor. Sun-dried tomatoes and fresh basil bring classic Mediterranean flair, balanced with the briny punch of kalamata olives and the earthy depth of garlic and spinach. A mix of mozzarella and feta cheese adds creamy, salty richness to every bite.
Substitutions
- Bread: Use any sturdy, day-old bread like ciabatta, baguette, multigrain, or whole wheat in place of sourdough. Avoid very soft sandwich bread, which could get too soggy.
- Spinach: Swap with kale, arugula, chard, or any leafy greens you have on hand.
- Fresh basil: Use 1 teaspoon dried basil or Italian seasoning.
- Sun-dried tomatoes: Substitute with roasted red peppers or cherry tomatoes.
- Cheese: Try shredded cheddar, Monterey Jack, Swiss, or a plant-based cheese alternative if needed.
- Milk and half and half: Use any combination of dairy or non-dairy milk (like oat or cashew) and cream, depending on your preference.
- Kalamata olives: Omit for a milder flavor, or substitute with capers or chopped green olives.
- Cayenne pepper: Leave it out or replace with a pinch of smoked paprika for a different kind of warmth.
FAQ
In cooking, a strata is a layered casserole typically made with bread, eggs, and cheese. The bread absorbs the egg mixture as it bakes, creating a custardy texture similar to a savory bread pudding. It's often served for breakfast or brunch and can include vegetables, meats, or other add-ins.
Tomato basil is a classic flavor pairing. The acidity and sweetness of tomatoes balanced beautifully with the peppery, aromatic freshness of basil. Together, they create a bright, slightly sweet, and herbaceous taste that's common in Mediterranean and Italian dishes.
While some strata recipes call for chilling the casserole overnight to let the bread soak, it's not required for this recipe. You can bake it right away, and it will come out custardy and flavorful. That said, if you want to prep it ahead of time, you can refrigerate it overnight and bake it fresh the next morning.
📖 Recipe
Sun-Dried Tomato Basil Strata Breakfast Casserole
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.
I'm excited to try this! Other recipes I've seen suggest that strata's can be a good dish to make the night before. Do you suggest that for this recipe? Would be great to prep this the night before and just pop it in the oven the next day when hosting. Thanks!
I haven't tried making this recipe the night before, but it should work! Let us know if you try it. 🙂
Very easy and very tasty!
Thanks, Carly! So glad you enjoyed it! 🙂
Do you think I can freeze this?
Hi Diane, I haven't tested this, but you should be able to fully cook and then freeze in a freezer-safe container. Thanks!
Making this right now but I don’t know when I’m supposed to add the cheese!
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!
this looks so good! I love a good strata. Now I need to try Horizon milk
Thanks so much, Rebecca!
This is such a gorgeous and delish recipe! We can't wait to try it out at a brunch!!
Thank you! Let me know if you guys try it. 🙂
Yum! I love sun dried tomatoes in anything and I absolutely always agree that there is never a bad time for bread and cheese.
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. 🙂
I am a huge egg and veggie fan! Love everything about this and wish I had some for dinner tonight
It's perfect as a breakfast-for-dinner meal!
Oh man, if this tastes as good as it looks. I think I would be in a food coma for a week!! <3
Haha seconds are encouraged! 🙂
This strata looks so incredibly tasty! I love the sound of all these flavors together 🙂
Thanks so much, Sarah!
Do you use Oil-packed sun dried tomatoes? Thank you
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. 🙂
I added chopped zucchini and roasted peppers. It’s a meal by itself.
Whole family loved it.
Thank you
Mary
Thanks so much, Mary! I'm so glad you enjoyed the recipe!