Sourdough Strata With Tomatoes and Greens

May 10, 2023May 10, 20230 2
Sourdough Strata with Tomatoes and Greens Recipe
in Breakfast/Brunch

Prep

15 min

Cook

55 min

Ready In

1h10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 plum tomatoes , quartered lengthwise
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
3 cups whole milk
8 large eggs
10 ounces italian Fontina cheese , grated ( about 3 cups )
1 cup grated parmesan cheese
1/4 teaspoon cayenne pepper
8 cups sourdough bread , cut into 1-inch cubes
4 cups chopped greens , such as kale , spinach or 4 cups arugula

Nutrision Information

Servings Per Recipe
8
Calories
496
Sugar
7g
Fat
30g
This Sourdough Strata with Tomatoes and Greens is a delicious and hearty breakfast dish that is both easy to make and satisfying to eat. Perfect for feeding a crowd or meal prepping for the week ahead, this savory strata is sure to become a new brunch favorite. The sourdough bread provides a tangy base, while the roasted tomatoes add sweetness and depth of flavor. The addition of greens like spinach or kale makes this dish feel more wholesome and provides an extra nutritional boost.

Instructions

1.Preheat the oven to 375°F. Grease a 9“x13” baking dish.
2.In a large bowl, toss the tomatoes with thyme, olive oil, salt, and pepper. Spread the tomatoes out in a single layer on a Swiss roll tin and roast for 10-15 minutes, until softened.
3.In a medium bowl, whisk together the milk, eggs, Fontina cheese, Parmesan cheese, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
4.In another large bowl, combine the sourdough bread cubes, chopped greens, and tomatoes and their juices and toss well.
5.Transfer the mixture to the prepared baking dish and pour the egg mixture over the top. Press down on the bread cubes to submerge them.
6.Cover and refrigerate for at least 1 hour or up to 1 day.
7.Bake for 45-55 minutes, until the edges are golden brown and the center is set. Let cool for 5 minutes before serving.

PROS

This savory dish is perfect for brunch or a mid-week breakfast.

It can easily be prepared ahead of time, and leftovers can be reheated for an easy and satisfying meal.

CONS

This recipe is quite high in calories and fat due to the cheese and sourdough bread.

It may not be the best option for those on a calorie-restricted or low-carb diet.

HEALTH & BENEFITS

While this recipe is not the healthiest breakfast option, it does contain a good amount of greens, which are packed with vitamins and minerals.
The tomatoes and thyme are high in antioxidants and have been linked to anti-inflammatory benefits.

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