Tomato Basil Strata: A Make-Ahead Egg Casserole

29 Jun


If you’re looking for a crowd pleasing, make-ahead breakfast recipe for your 4th of July festivities, this strata is it. (I’ll  post the Sausage Veggie version this weekend.) Egg casseroles can be overly dry or ultra eggy, but these are more like a frittata and are full of flavor.

Tomatoes are just coming into season and combined with the basil, this tastes of summer.  The recipe is also adaptable to adding other herbs and seasonings.


Start by slicing the bread and layering on the bottom of a greased baking dish.

Tomato Basil StrataSlice the tomatoes, shred the cheese (I use the food processor for ease) and slice the basil with a knife or these handy Five Blade Herb Scissors that a friend gave me and are so useful.  Click on image for link.

Herb ScissorsFive Blade Herb Scissors


Layer the tomatoes on top of the bread, sprinkle or cut basil on top and cover with shredded cheese.

Tomato Veggie StrataAdd another layer of bread slices, pour egg mixture over and sprinkle with parmesan cheese.

Prep: 30 minutes | Setting: Overnight | Baking: 1 hour | Serves: 8

INGREDIENTS

  • 12  slices sourdough or regular French bread cut in 1/2-inch diagonal slices, or enough for two layers in a 9×13 pan
  • 5-6 medium ripe tomatoes, sliced
  • 1 cup fresh basil leaves, shredded (or use herb shredding scissors)
  • 1-2 tablespoons olive oil
  • 2 cups grated Fontina or Gruyère cheese (or a combination)
  • 4 eggs
  • 2 egg whites
  • 3 cups evaporated skimmed milk
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

  1. Lightly coat a shallow 2-quart casserole dish with vegetable cooking spray and line with half of the bread slices to cover.
  2. Arrange the tomato slices over the bread.
  3. Scatter the basil on top.
  4. Drizzle with olive oil.
  5. Sprinkle grated cheese over all.
  6. Lay remaining bread slices over the cheese and press down.
  7. In a large bowl, whisk the eggs and egg whites together until foamy.
  8. Add milk, oregano, salt and pepper and mix well.
  9. Pour mixture over bread.
  10. Cover the casserole with plastic wrap and let sit in the refrigerator overnight.
  11. Preheat the oven to 350°F.
  12. Sprinkle the strata with Parmesan cheese and bake for 45 minutes to 1 hour, or until puffy and golden brown.
  13. Serve hot.

Note: Reheats well in the microwave or oven.

You might also like:

Sausage and Veggie Strata

Sausage and Veggie Strata

Advertisements

2 Responses to “Tomato Basil Strata: A Make-Ahead Egg Casserole”

  1. LFFL June 29, 2013 at 4:34 pm #

    I just love egg casseroles.

  2. trialsinfood June 29, 2013 at 5:58 pm #

    oh that looks good!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: