Breakfast strata

Breakfast strata with tomatoes and spinach

The best part of this strata is that you can add whatever you want to it. Mushrooms, greens, tomatoes, anything!

2 t. olive oil

1 c. chopped onion

¾ cups unpeeled gold or red potato, finely diced

½  cup diced red bell pepper

1 t. salt

2 c. ciabatta, sourdough or Italian bread cut into 1-inch cubes

½ c. grated or crumbled cheese of choice (brie, parmesan, feta, cheddar, goat)

2 large eggs

1 t. dried herbs or 1 T. chopped fresh herbs of choice

¼ t. freshly ground black pepper

2 c. milk

Sauté vegetables about three minutes or until tender. Add vegetables to whisked eggs and milk; stir in seasonings. 

Place half of the bread into a loaf pan coated with cooking spray. Sprinkle with half of the cheese. Top with the remaining bread mixture and remaining cheese.

Pour the egg mixture over the bread mixture, pressing bread into the liquid. Cover with foil and refrigerate overnight. Bake at 350° for 50 minutes or until set. Serve warm or at room temperature.

Riffs on the recipe: 

French toast strata

Omit the vegetables and season the egg mixture with ½ c. sugar and 1 t. cinnamon. Serve with maple butter or maple syrup