Springtime Strata
Liven up your breakfast scene with this fresh, flavorful, and family-friendly dish!
Servings: 6 servings
Calories: 310kcal
Ingredients
- 2 tablespoon butter or olive oil
- 2 medium shallots minced
- 6 cups (approx. ½ loaf) day old Italian loaf bread cubed
- 1 cup trimmed asparagus spears
- ½ cup cherry tomatoes
- 5 eggs
- 1 ¼ cup whole milk
- 1 cup shredded gruyere cheese
- ¼ cup shredded white cheddar cheese
- ¼ teaspoon each, dried dill and thyme
- ⅛ teaspoon each, dried garlic and onions powders
- salt and pepper to taste
Instructions
- 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 9x9 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.
Nutrition
Calories: 310kcal