Cheesy Breakfast Strata Roast Tomatoes (Printable)
Comforting layers of bread, cheese, and eggs topped with sweet roasted tomatoes for an easy make-ahead brunch.
# What goes in:
→ 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 tablespoons olive oil
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon salt
15 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper. 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. Set aside.
02 - Reduce oven temperature to 350°F. Grease a 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. Remove from heat.
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 and toss gently to coat. Stir in sautéed onion and spinach, cheddar, and Gruyère until evenly distributed.
06 - Pour mixture into prepared baking dish. Arrange roasted cherry tomatoes evenly over the top.
07 - Cover with foil and bake for 30 minutes.
08 - Remove foil and continue baking 20-25 minutes until golden brown and set in center.
09 - Let cool 10 minutes before serving. Sprinkle with fresh chives or parsley and serve warm.
# Expert Advice:
01 -
- It comes together the night before and bakens into something impossibly creamy while you sleep
- The roasted tomatoes on top create little pockets of sweet, jammy goodness that cut through all that rich cheese
02 -
- Assemble this the night before and let it refrigerate for at least 4 hours, because the bread needs that time to drink up all the custard
- Let it rest for 10 minutes after baking so the custard sets up properly instead of running all over your plate
03 -
- Really dry out your bread cubes if they're fresh, either by letting them sit out overnight or toasting them in a low oven
- Sprinkle some extra cheese on top during the last 10 minutes for an outrageously good cheesy crust