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Sourdough Strata with Tomatoes and Greens

Sourdough Strata with Tomatoes and Greens
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A cozy, savory sourdough strata layered with roasted tomatoes, sautéed greens, and melted cheese. Perfect for breakfast, brunch, or dinner—and totally make-ahead friendly.

Ingredients

Scale
  • 6 cups cubed sourdough bread (preferably day-old)
  • 1½ cups cherry or Roma tomatoes, halved
  • 2 cups chopped spinach, kale, or chard
  • 6 large eggs
  • 1½ cups milk
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup shredded Gruyère or Cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
  2. Sauté garlic in olive oil. Add greens and cook until wilted.
  3. In a bowl, whisk eggs, milk, cream, salt, and pepper.
  4. Layer cubed bread in the baking dish. Add sautéed greens and roasted tomatoes. Sprinkle cheese on top.
  5. Pour egg mixture evenly over the layers. Gently press bread to soak.
  6. Cover with foil and bake for 25 minutes. Uncover and bake another 20–25 minutes until golden and set.
  7. Let rest for 10 minutes. Garnish with fresh basil or parsley and serve warm.

Notes

  • Use day-old bread for better texture and flavor.
  • Roast tomatoes ahead to intensify sweetness and depth.
  • Assemble the night before and bake fresh in the morning.

Find it online: https://dishmio.com/sourdough-strata-with-tomatoes-and-greens/