A strata is a custardy, cheesy egg dish with bread cubes & cheese baked in it. You can add any vegetables to a strata, and for this one I decided to use baby kale, mushrooms and sliced tomatoes. We have so many juicy garden tomatoes all coming ripe right now so I keep trying to think of recipes to use them. (This is one of those attempts). Sharp cheddar cheese made it extra good!
A strata is a wonderful dish to prepare for guests because you can actually make it the night before and then pop it into the oven in the morning. It is savory & delicious and is easy to prepare. Your family or guests will love it!
- 5 – 6 eggs
- 2 cups of regular milk
- 4 cups of diced bread (cut into 1/2″ cubes)
- 1 cup of diced or grated cheese (I used cheddar, but gruyere, gouda or any cheese works)
- 1 TB. of oil (for the baking dish)
- 1 TB. of oil (to saute the mushrooms and kale in)
- 1 cup of sliced mushrooms
- 1 1/2 cups of baby kale
- 2 medium ripe tomatoes (sliced into 1/4″ slices)
- 2 TB. of minced herbs (parsley, sage, rosemary or thyme)
- salt & pepper
* In a medium bowl, whisk together the eggs and milk. Add 3/4 of the cheese (reserving 1/4 for the top). Add a little salt & pepper to taste.
* Lightly saute the mushrooms and the baby kale in a skillet until just barely wilted. Let this cool slightly then stir it into the egg mixture.
* Oil or butter an 8″ x 8″ x 2″ baking dish and then fill it with the bread cubes.
* Pour the egg, vegetable, cheese mixture over the bread cubes. Top with the sliced tomatoes.
* Add the last 1/4 cup of cheese to the top and add more salt & pepper.
* Place the baking dish in a 350 degree oven and bake for 30 – 40 minutes until the top is golden brown and firm to the touch in the center.
Using a large spoon, scoop out portions onto each plate.