Cheesy Breakfast Strata Roast Tomatoes (Print Version)
Comforting layers of bread, cheese, and eggs with sweet roasted tomatoes for a satisfying brunch.
# What You Need:
→ 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
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on the baking sheet, cut side up, and roast for 15 minutes until softened and caramelized. Set aside.
03 - Reduce oven temperature to 350°F. Grease a 9x13-inch baking dish.
04 - Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until translucent. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
05 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, garlic powder, salt, and black pepper.
06 - Add bread cubes to the bowl and toss gently to coat. Stir in sautéed onion and spinach, cheddar, and Gruyère.
07 - Pour the mixture into the prepared baking dish. Arrange roasted cherry tomatoes evenly over the top.
08 - Cover with foil and bake for 30 minutes.
09 - Remove foil and bake for another 20–25 minutes, until golden and set.
10 - Let cool for 10 minutes, sprinkle with fresh chives or parsley, and serve warm.
# Expert Tips:
01 -
- It comes together the night before, which means you are not waking up early to measure things or stand at the stove while everyone else drinks coffee and waits.
- The texture is somewhere between French toast and a savory bread pudding, which is frankly the best of both worlds.
02 -
- The strata needs at least a few hours, preferably overnight, in the refrigerator to let the bread absorb the custard completely.
- If you skip the foil during the first 30 minutes of baking, the top will brown too quickly while the center remains soggy.
03 -
- Cut your bread into slightly larger cubes if you plan to assemble this more than 12 hours ahead, since they will continue to soften in the custard.
- Use a glass baking dish if you have one, it conducts heat more gently and evenly than metal, helping the center cook without overbrowning the edges.