This Mediterranean breakfast strata with sun-dried tomatoes, artichoke hearts, kalamata olives, mozzarella, and Parmesan is versatile and so easy to make.
Course Breakfast
Cuisine Mediterranean
Keyword strata
Servings 4
Calories 635kcal
Ingredients
3tablespoonsbutter
2clovesgarlic, minced
2shallots, minced
1cupbutton mushrooms, sliced
1teaspoondried marjoram leaves
6cupswhite bread, cut into ½ inch chunks
½cupartichoke hearts, cut into ⅛ths
¼cupkalamata olives, quartered
¼cupmarinated sun dried tomatoes, slivered
¼cupshredded Parmesan cheese, plus additional for topping
4ouncesor 1 cup Ciliegine Fresh Mozzarella cheese balls, halved
6eggs
1 ½cupshalf and half
¼cupbasil leaves, slivered
Kosher salt
Instructions
Melt 1 tablespoon butter. For individual stratas, brush insides of four 1-cup baking dishes. If serving family style, brush inside of 2-quart baking dish.
Preheat oven to 325°F.
In large skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and shallot; sauté for 2 minutes. Add mushrooms and marjoram and cook for another 4 minutes. Remove from heat and place mushroom mixture in large bowl with bread chunks, artichoke hearts, kalamata olives, sun dried tomatoes, Parmesan and Fresh Mozzarella and stir to mix. Season lightly with kosher salt. Fill baking dishes evenly with the bread mixture.
In 4-cup liquid measuring cup, mix eggs with half and half and pour 1 cup of egg mixture evenly over bread in each dish. Garnish with basil and more Parmesan.
Place baking dishes on a baking sheet and bake for 50 minutes or until eggs have set. Remove from oven and let rest 5 minutes before serving.