Recipe details
Breakfast
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Egg & Tomato Strata
1h 5min
6 servings
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This Egg & Tomato Strata is a delightful breakfast or brunch dish that combines layers of crusty bread, juicy tomatoes, and fluffy eggs in a savory custard. Baked until golden and puffy, this strata offers a perfect balance of textures and flavors. It's an excellent make-ahead dish, ideal for feeding a crowd or for a leisurely weekend breakfast. The combination of eggs, cheese, and tomatoes creates a comforting and satisfying meal that's both rustic and elegant.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
5 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare baking dish
Grease a 9x13-inch baking dish with butter.
Prepare bread
Cut or tear bread into 1-inch cubes. Spread half the bread in the prepared dish.
Add first layer
Top bread with half the cherry tomatoes and half the grated cheddar cheese.
Repeat layers
Add remaining bread cubes, tomatoes, and cheddar cheese.
Prepare egg mixture
In a large bowl, whisk together eggs, milk, minced garlic, salt, and pepper.
Add herbs
Chop fresh basil and stir into the egg mixture.
Pour egg mixture
Pour the egg mixture evenly over the bread and tomatoes in the baking dish.
Add Parmesan
Sprinkle grated Parmesan cheese over the top.
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat oven
When ready to bake, preheat the oven to 350°F (175°C).
Bake
Remove the strata from the refrigerator, uncover, and bake for 45-50 minutes until puffed and golden brown.
Serve
Let the strata cool for 5-10 minutes before serving. Cut into squares and enjoy warm.
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