Looking for a springy new dish to liven up your breakfast scene? We’ve got you covered! This Springtime Strata is simple, colorful, FULL of flavor, and the best new way to breakfast.
Stratas are kind of having their moment in the SOC Kitchen. We have been whipping them up on the regular because they are a favorite with ALL members of the Compston household (win number 1), are ridiculously easy to throw together (win number 2), and are completely customizable (win number 3). That our friends, is what we call a triple threat in the kitchen! Today, we’re throwing together a colorful mix that makes the perfect Saturday brunch or Easter buffet staple: Springtime Strata! We hope you’ll enjoy it as much as our family does.
- 2 tbsp butter or olive oil
- 2 medium shallots minced
- 6 cups (approx. 1/2 loaf) day old Italian loaf bread cubed
- 1 cup trimmed asparagus spears
- 1/2 cup cherry tomatoes
- 5 eggs
- 1 1/4 cup whole milk
- 1 cup shredded gruyere cheese
- 1/4 cup shredded white cheddar cheese
- 1/4 tsp each, dried dill and thyme
- 1/8 tsp each, dried garlic and onions powders
- salt and pepper to taste
- In a large pan, melt butter. Add shallot and a pinch of salt and sauté for 4-5 minutes, or until tender and translucent.
- Remove from heat and stir in asparagus spears and bread pieces; stir until well combined.
- Transfer bread mixture into a 9×9 baking dish and set aside.
- In a separate bowl, whisk together eggs, milk, and seasonings. Sprinkle in cheese, bits at a time, so as not to clump.
- Pour egg mixture evenly over bread and garnish with tomatoes. Cover with foil and chill overnight or for at least 8 hours.
- The following day, remove from fridge and let rest at room temperature for 45 minutes.
- Bake covered at 350 degrees for 30 minutes. Remove foil and bake for another 10-15 minutes, or until top is golden and eggs are set.
Looking for another simple breakfast option? Our Banana Hemp Muffins are a quick and portable favorite!