Breakfast Strata with Olives Recipe
User Reviews
5
Breakfast Strata with Olives Recipe
Description
This strata begins with sautéing onions, chorizo, garlic, olives, and red bell peppers to create a rich filling with savory depth and slight smokiness from the Spanish paprika and chorizo. Separately, eggs are whisked with milk, cheese, and herbs before being poured over cubed sourdough bread in a greased baking dish.
The bread soaks up the egg mixture, ensuring a moist interior while baking creates a golden, puffed top with set eggs and melted cheese. The smoked paprika and oregano provide warm seasoning, balanced by the briny olives and sharp gruyere cheese.
This strata is suitable for preparing up to 24 hours in advance, making it convenient for hosting mornings. It serves well garnished with minced chives and pairs with fresh fruit or light salads.
When refrigerated overnight, bring the dish to room temperature before baking for consistent cooking.
Ingredients
- 1 tablespoon olive oil plus extra to grease the baking dish
- 1 medium onion minced
- 1 lb chorizo sausage skin removed and chopped, fresh
- 4 cloves garlic minced
- 1 cup Hojiblanca olives chopped
- 2 bell pepper chopped, red
- 12 large egg
- 3 cups milk whole
- 4 cups gruyere cheese divided (can sub another alpine cheese, such as emmental or comté, grated
- 2 teaspoons smoked Spanish paprika
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 loaf sourdough bread sliced into 1" cubes
- chive to garnish, minced
Instructions
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent, about 3 minutes. Add the sausage and garlic and cook until the sausage is fully cooked, about 7 minutes. Mix in the Hojiblanca olives and red peppers and set the pan aside.
- While the sausage is cooking, whisk the eggs, milk, cheese, Spanish paprika, oregano, salt, and pepper in a large bowl.
- Grease an 11x9 inch baking dish with olive oil, then add the cubed bread. Top evenly with the cooked onions and chorizo. Pour the whisked eggs and milk over top and gently push any exposed bread down into the custard. Cover the baking dish with foil and either bake immediately or refrigerate for up to 24 hours.
To bake the breakfast strata
- Preheat your oven to 375 degrees Fahrenheit.
- Bake the strata covered for 35 minutes then remove the foil and continue to bake for 20 minutes, until the strata is puffed, golden on top, and the eggs have set. (See notes)
- Let the strata rest for 10 minutes before serving.
Notes
- If refrigerated overnight, bring the strata to room temperature before baking for even cooking.
- Use alpine-style cheeses like emmental or comté as substitutions for gruyere if desired.
- Grease the baking dish well to prevent sticking and facilitate serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1 piece (of 12) | |
| Calories | 491kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 245mg | 82% |
| Sodium | 1357mg | 57% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1774IU | 35% |
| Vitamin C | 33mg | 37% |
| Calcium | 575mg | 58% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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