Mediterranean Strata

Name: Mediterranean Strata
Yield: Serves 4-6
Ingredients: ¼ lb (125 g) mozzarella cheese, shredded; Salt and freshly ground pepper; ½ cup (15 g) lightly packed fresh basil leaves, chopped; 6 large eggs; 1 can (14 oz/400 g) artichoke hearts, drained well and chopped; ½ lb (250 g) crusty Italian bread, preferably day-old, cut into 1-inch (2.5-cm) cubes; 1½ tbsp grated Parmesan cheese; ¼ cup (60 g) oil-packed sun-dried tomatoes, drained and sliced; 2 cups (500 ml) whole milk; ⅓ cup (45 g) Kalamata olives, pitted and halved; 1 tbsp unsalted butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

This version of the make-ahead breakfast favorite combines artichokes, olives, and sun-dried tomatoes with mozzarella and crusty bread. Be sure to let the assembled dish stand for at least one hour before baking so the bread will absorb the egg mixture, becoming more moist and tender.

Ingredients

1 tbsp unsalted butter
½ lb (250 g) crusty Italian bread, preferab

Vegetarian
Breakfast

Method

Butter the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking dish that is 2 inches (5 cm) deep. Place the bread cubes in a single layer in the prepared dish. Top with the artichoke hearts, olives, sun-dried tomatoes, mozzarella, Parmesan, and basil, spreading the ingredients out evenly.

In a large bowl, whisk together the eggs and milk, and season with salt and pepper. Pour the eg