Sun-Dried Tomato Basil Strata Breakfast Casserole
This Sun-Dried Tomato Basil Strata is a Mediterranean-inspired breakfast casserole made with eggs, sourdough bread, spinach, sun-dried tomatoes, and plenty of fresh basil. It's great for meal prep or make-ahead holiday brunches.
Servings 6 people
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.