Cheesy Breakfast Strata Roast Tomatoes (Printable)
Comforting layers of bread, cheese, eggs, and roasted tomatoes for a satisfying morning meal.
# What You Need:
→ Bread and Dairy
01 - 8 cups day-old crusty bread, cut into 1-inch cubes
02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup grated Gruyère or Swiss cheese
04 - 6 large eggs
05 - 2 cups whole milk
06 - 1 cup heavy cream
→ Vegetables
07 - 2 cups cherry tomatoes, halved
08 - 1 small yellow onion, finely diced
09 - 2 cups fresh baby spinach, roughly chopped
→ Flavorings & Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp Dijon mustard
12 - 1/2 tsp garlic powder
13 - 1/4 tsp ground black pepper
14 - 1/2 tsp salt
15 - 2 tbsp fresh chives or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment. Toss cherry tomatoes with 1 tablespoon olive oil, pinch of salt, and pepper. Spread cut side up and roast 15 minutes until softened and caramelized.
02 - Reduce oven temperature to 350°F. Grease 9x13-inch baking dish with butter or cooking spray.
03 - Heat remaining 1 tablespoon olive oil in skillet over medium heat. Sauté onion 3-4 minutes until translucent. Add spinach and cook until wilted, about 2 minutes.
04 - Whisk together eggs, milk, cream, Dijon mustard, garlic powder, salt, and black pepper in large bowl until fully combined.
05 - Add bread cubes to custard mixture, toss gently to coat. Stir in sautéed vegetables, cheddar, and Gruyère. Pour into prepared baking dish. Arrange roasted tomatoes evenly over top.
06 - Cover with foil and bake 30 minutes. Remove foil and bake additional 20-25 minutes until golden brown and set throughout.
07 - Let cool 10 minutes before serving. Sprinkle with fresh chives or parsley and serve warm.
# Expert Tips:
01 -
- It comes together the night before so you can actually enjoy your own morning
- The combination of sharp cheddar and nutty Gruyère creates the most incredible cheese pull
02 -
- I once skipped roasting the tomatoes to save time and regretted it immediately as the texture became watery
- The bread really does need to be slightly stale or the texture becomes mush rather than custard
03 -
- Cut your bread cubes slightly larger than you think you need as they shrink when they absorb the custard
- If assembling the night before, let the dish sit at room temperature for 20 minutes before baking to ensure even cooking