For those who prefer a savory breakfast to sweet, or those looking for an easy, filling meal to start the day with, look no further than this light and fluffy, simple egg casserole. Made with roasted grape tomatoes, our luxurious breakfast strata recipe will be a family meal request every weekend.
Breakfast Strata Recipe
For the strata:
6-7 cups of crusty Italian bread cut into 2” cubes
3 cups whole milk
½ tsp salt
¾ tsp garlic powder
¾ tsp onion powder
1 tsp poultry seasoning
1 ½ tsp spicy brown mustard
Roasted grape tomatoes*
2 cups chopped kale
2 cups baby spinach
3 cups grated cheese (I used Swiss & Gruyere)
*For the roasted tomatoes:
3 ½ cups grape tomatoes
¼ cup olive oil
5 cloves of peeled garlic
¼ tsp salt
Cracked black pepper to taste
For the roasted tomatoes:
- Preheat the oven to 400 degrees and place tomatoes and garlic in a bowl.
- Pour the olive oil over tomatoes and sprinkle with salt and pepper. Stir to coat evenly and then place on a baking sheet.
- Roast for 10 minutes, stir the tomatoes, and roast for an additional 10-15 minutes. You want the tomatoes to burst and get slightly caramelized and charred. As oven temperatures vary, keep your eyes on them so as not to burn the tomatoes.
- Use as many tomatoes as you’d like for the strata. Store the remaining in an airtight container in the fridge.
For the strata:
- Lightly grease a large casserole pan.
- In a large bowl, beat the eggs with the milk and seasonings and set aside.
- Begin layering the strata by placing a layer of the bread cubes, followed by kale, spinach, and tomatoes, tucked between the cubes. Sprinkle a light layer of cheese and then repeat with more of the bread, kale, spinach, and tomatoes.
- Continue doing this until you’ve nearly reached the top of the casserole dish. Pour the egg and milk mixture, making sure the bread gets adequately soaked. Top with more cheese, tucking in the final pieces of kale, spinach, and tomatoes.
- Cover loosely with foil and bake for 20 minutes. Uncover and bake for an additional 25-30 minutes or until baked through, and the edges are lightly browned.
Recipe and Styling by Veda Sankaran / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.