Mediterranean Breakfast Strata
User Reviews
5
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Servings
4
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Calories
635 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Mediterranean Breakfast Strata
Description
The Mediterranean Breakfast Strata starts by sautéing garlic, shallots, and button mushrooms with dried marjoram to develop a savory base. This mixture is combined with white bread cubes, artichoke hearts, kalamata olives, sun-dried tomatoes, Parmesan, and mozzarella cheese to create a flavorful filling. Eggs and half-and-half are mixed separately then poured over the bread mixture to soak.
The strata is baked at a moderate temperature until the eggs set and the top is lightly browned. This results in a custardy texture with tender bread that has absorbed the flavorful liquids and cheese. The olives and sun-dried tomatoes add bursts of acidity and saltiness balanced by creamy cheeses and herbs like basil.
Typically served warm, this dish works well for family-style brunches or gatherings. Its blend of Mediterranean ingredients and soft custard consistency creates a satisfying savory bake that pairs well with fresh salads or fruit on the side.
Ingredients
- 3 tablespoons butter
- 2 cloves garlic , minced
- 2 shallot minced
- 1 cup button mushrooms , sliced
- 1 teaspoon marjoram dried leaves
- 6 cups white bread , cut into ½ inch chunks
- ½ cup artichoke hearts , cut into ⅛ths
- ¼ cup kalamata olives , quartered
- ¼ cup sun-dried tomatoes slivered, marinated
- ¼ cup Parmesan Cheese plus additional for topping, shredded
- 4 ounces mozzarella cheese halved, or Ciliegine fresh mozzarella cheese balls, 1 cup
- 6 egg
- 1 ½ cups half and half
- ¼ cup basil slivered, leaves
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 328mg | 109% |
| Sodium | 1212mg | 51% |
| Potassium | 557mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 10mg | 11% |
| Calcium | 546mg | 55% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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