Why You’ll Love This Sourdough Strata With Tomatoes and Greens Recipe
Whether you’re looking for a hearty breakfast or a comforting brunch option, you’ll love this Sourdough Strata with Tomatoes and Greens recipe. It’s packed with flavor, thanks to the roasted tomatoes and fresh greens that create a delightful combination.
The creamy texture from the eggs and cheese makes each bite feel indulgent, while the sourdough bread adds a wonderful chewiness. Plus, it’s incredibly easy to prepare ahead of time, allowing you to enjoy more time with family and friends.
Trust me, this dish will impress your guests and leave everyone asking for seconds!
Ingredients of Sourdough Strata With Tomatoes and Greens
When it comes to making a delicious Sourdough Strata with Tomatoes and Greens, the ingredients are the stars of the show. Each one plays its part in creating that warm, comforting dish that feels like a big hug from your oven.
So, let’s gather what we need before we plunge into the cooking process. It’s all about fresh flavors and hearty components that come together beautifully. Are you ready? Let’s check out the ingredient list.
- 8 plum tomatoes, quartered lengthwise
- 1 tablespoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 3 cups whole milk
- 8 large eggs
- 10 ounces Italian Fontina cheese, grated (about 3 cups)
- 1 cup grated Parmesan cheese
- 1/4 teaspoon cayenne pepper
- 8 cups sourdough bread, cut into 1-inch cubes (about 1 loaf)
- 4 cups chopped greens, such as kale, spinach, or arugula
Now, let’s talk about these ingredients a bit more. If you can, opt for the freshest tomatoes and greens you can find. The flavor difference is incredible, and you might just find yourself doing a happy dance in the kitchen (I know I do).
And don’t be shy with the cheese—Fontina and Parmesan add so much creaminess and richness to the strata that you won’t want to skimp. If you’re feeling adventurous, you could even toss in your favorite herbs or spices to give it a personal touch.
After all, this dish is about making it your own, right? So go ahead, have fun with it, and let your creativity shine through.
How to Make Sourdough Strata With Tomatoes and Greens
Making Sourdough Strata with Tomatoes and Greens is a delightful way to bring some comfort to your table. Start by preheating your oven to 350 degrees F. While that’s warming up, let’s get those tomatoes ready. You’ll need 8 plum tomatoes quartered lengthwise. Toss them in a bowl with 1 tablespoon of chopped fresh thyme, 2 tablespoons of extra-virgin olive oil, and sprinkle in some kosher salt and freshly ground black pepper to taste. Get your hands in there; it’s the best part.
Once they’re all coated, spread those beauties out on a baking sheet and pop them in the oven. Roast them for about 1 to 1.5 hours until they’re slightly dried and have those lovely brown spots. You’ll want to stir them once or twice to make sure they’re getting evenly roasted.
Now, while those tomatoes are doing their magic, let’s prepare the custard that will transform our strata into something truly special. In a large bowl, whisk together 3 cups of whole milk, 8 large eggs, 10 ounces of grated Italian Fontina cheese (that’s about 3 cups), 3/4 cup of grated Parmesan cheese, and a dash of 1/4 teaspoon cayenne pepper.
Add 1 teaspoon of salt and 1/4 teaspoon of black pepper—this mixture is going to be creamy and delicious, trust me. Once that’s all combined, toss in 8 cups of sourdough bread cut into 1-inch cubes and 4 cups of your chopped greens, whether you prefer kale, spinach, or arugula. Mix it all together until the bread is well-coated in that cheesy goodness.
Now, here’s where the magic happens. Pour all of that into a 3-quart baking dish, and gently top it with your roasted tomatoes. Cover it up and let it hang out in the fridge overnight. This step is key for letting those flavors mingle.
The next day, preheat your oven to 350 degrees F again, sprinkle the remaining 1/4 cup of Parmesan on top, and bake it uncovered for about 45 minutes until it’s golden brown and almost set.
And here’s a little tip: once it’s done, turn off the oven but leave the strata in there for another 10 minutes. This will help it finish cooking and make it easier to serve. So, sit back, take a moment to appreciate the aroma wafting through your kitchen, and prepare for a delicious meal that’s sure to impress.
Sourdough Strata With Tomatoes and Greens Substitutions & Variations
If you’re looking to customize your Sourdough Strata with Tomatoes and Greens, there are plenty of exciting substitutions and variations to contemplate.
You can swap out the Fontina for Gruyère or cheddar for a different flavor. If you don’t have fresh thyme, try oregano or basil instead.
For greens, Swiss chard or collard greens work beautifully, too. Don’t hesitate to add cooked sausage or bacon for extra protein.
For a lighter version, use half-and-half instead of whole milk. And if you’re feeling adventurous, throw in some roasted red peppers or olives for an unexpected twist.
Enjoy experimenting!
Additional Tips & Notes
Customizing your Sourdough Strata can make it even more enjoyable, but there are a few tips to keep in mind.
First, let your bread cubes sit out overnight to dry a bit; it’ll help absorb the egg mixture better. If you like a bit of heat, consider adding minced jalapeños or red pepper flakes.
For a twist, try using different cheeses like goat cheese or sharp cheddar.
Finally, don’t skip the chilling step—letting it rest overnight allows the flavors to meld beautifully. Trust me; you’ll be glad you did when you take that first delicious bite!