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.
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


  • 6 large eggs
  • 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)
  • cup fresh basil leaves, packed (tear larger leaves into pieces if desired)
  • 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


  1. Preheat oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease a 10-inch round baking dish.
  2. Whisk eggs, milk, half and half, oregano, cayenne pepper (if using), and salt and pepper in a large bowl.
  3. Fold in spinach, basil, sun-dried tomatoes, kalamata olives, and garlic. Fold in sourdough bread pieces 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.

Recipe Notes

Cover and refrigerate up to four days.