overnight tomato and ricotta breakfast strata

For awhile now I've been in search of the perfect breakfast casserole.  One that I could make the night before and that would be really tasty the next day.  One of those where you turn on the oven to 350, stick it in, and breakfast is ready in an hour.  Breakfast, or dinner.

This was dinner last night for us which meant it was more nap time cooking for me.  I made it during Anderson's morning nap and took it out to cook it at 5:00 that night.  Dinner was ready at 6:00 and dinner was delicious.

I'm all about the idea of a breakfast casserole but haven't found a real winner until now. The broccoli in there is pretty lovely but the best part to me were the tomatoes.  They roast up and get all sweet and juicy.  Quite the delicious bite paired with the cheesy warm french bread.

I'd make this again in a heartbeat- for an easy weekend brunch, for Christmas morning, or for another breakfast for dinner situation- something that's been happening more often these days.

{Recipe thanks to and loosely adapted from Country Living}

{Ingredients You'll Need.  You can use herbs de provence in place of all the dried herbs}
  • 1 French baguette, cut into 1 inch cubes
  • 2 1/4 cups cheddar cheese, shredded
  • 1 cup halved cherry tomatoes
  • 1 cup frozen broccoli florets
  • 8 large eggs
  • 3 cups of milk
  • 1 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2- 3/4 cup ricotta cheese
  • 1/4 teaspoon sage
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon ground basil
1.   Place bread in a buttered 9x13 baking dish and top with 2 cups of cheese, tomatoes, and broccoli.

2.  In a bowl whisk the eggs, milk, salt, and pepper then pour that over the bread.  Add dollops of the ricotta over top then sprinkle on the herbs.  Using the back of a spatula press everything down so that it all soaks really well.  Cover and refrigerate it for several hours or overnight.

3.  Remove the strata up to 1 hour before cooking it and then bake at 350 for 1 hour until it is puffed up and golden.  Allow to cool slightly then cut and serve on it's on or with a couple dabs of hot sauce if you're anything like us.  This can also be served at room temperature.

1 comment

  1. This looks incredible. I'm totally making this--will be PERFECT for my Sunday serving...THANK YOU FOR SHARING!!! :) yummy