Bread, cheese and egg are the staples of many popular breakfasts. But when brunch rolls around, it’s time to kick these favorite ingredients up a notch with some flavor punched additions that round out a mid-day feté.

This time around my tastebuds were craving fresh, bright flavors with a bit of a piquant taste, which I found in the addition of kalamata olives and sun dried tomatoes to augment my favorite addition to just about any main meal, artichoke hearts. Fresh basil added a summery taste while creamy Fresh Mozzarella gave these individual dishes mini cheese bombs of flavor.

If you’d rather serve this as one main dish, use a 2 quart baking dish in lieu of the individual bowls, however, I’ve found my guests love the individual portions and their unique presentation.

Mediterranean Breakfast Strata

Ingredients:

3 tablespoons butter
2 cloves garlic, minced
2 shallots, minced
1 cup button mushrooms, sliced
1 teaspoon dried marjoram leaves
6 cups white bread, cut into 1/2 inch chunks
1/2 cup artichoke hearts, cut into 1/8ths
1/4 cup kalamata olives, quartered
1/4 cup marinated sun dried tomatoes, slivered
1/4 cup shredded Parmesan cheese, plus additional for topping
4 ounces or 1 cup Ciliegine Fresh Mozzarella cheese balls, halved
6 eggs
1 1/2 cups half and half
1/4 cup basil leaves, slivered
Kosher salt

Directions:

Melt 1 tablespoon butter. For individual stratas, brush insides of four 1-cup baking dishes. If serving family style, brush inside of 2-quart baking dish.

Preheat oven to 325°F.

In large skillet over medium heat, melt remaining 2 tablespoons butter. Add garlic and shallot; sauté for 2 minutes. Add mushrooms and marjoram and cook for another 4 minutes. Remove from heat and place mushroom mixture in large bowl with bread chunks, artichoke hearts, kalamata olives, sun dried tomatoes, Parmesan and Fresh Mozzarella and stir to mix. Season lightly with kosher salt. Fill baking dishes evenly with the bread mixture.

In 4-cup liquid measuring cup, mix eggs with half and half and pour 1 cup of egg mixture evenly over bread in each dish. Garnish with basil and more Parmesan.

Place baking dishes on a baking sheet and bake for 50 minutes or until eggs have set. Remove from oven and let rest 5 minutes before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

2 thoughts on “Mediterranean Breakfast Strata

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  1. Carla Sturmer said:

    I just discovered your site today and loved it! This is the first recipe I visited and it seems to be a great way to start a beautiful day!
    Sorry, but could you tell me what is “1 1/2 cups half and half”.
    Thanks in advance and congrats for the wonderful recipes. 😀

    • realbutter said:

      Hi Carla,

      Half & half is a dairy product that is half cream and half milk. It can be used to thicken up components of the recipe. It’s also often added to coffee!

      Hope this helps!