This is a perfect breakfast casserole for a house full of guests on Thanksgiving morning. It’s light, it feeds a crowd, it can be made ahead and seriously – it takes no more than 10 minutes to put together leaving you plenty of time to fret about your turkey, the seating arrangements, your cranky relatives and the general state of the US economy.
Tomato Feta Breakfast Strata (10 servings)
- 12 slices of good quality Artisan Bread cut into cubes
- 1 cup feta cheese broken into small chunks
- 1 cup cherry tomatoes, cut in half
- 6 large fresh basil leaves, sliced lengthwise into long thin strips
- 14 large eggs
- 3 cups 2% milk
I use La Brea Bakery Rosemary/Olive Oil Bread. I leave the crusts on. This makes the breakfast look much more rustic and assuages my guilt about EVER throwing consumable food away. If you want a slightly more elegant look try using Brioche or Challah.
Grease a 9×13-inch baking dish. Spread half of the bread cubes in the buttered baking dish. Top with half of the feta cheese, half the tomatoes and half the sliced basil. Lay down the remaining bread cubes, topped by the remaining cheese, tomatoes and basil. Beat together the eggs and milk. Pour over the bread/cheese/tomato mixture. You can do this the prior day if you wish, just cover the pan and pop it in the fridge.
When you are ready to serve the casserole preheat the oven to 350 degrees. I pull the casserole dish out of the fridge 30 minutes before baking so it isn’t ice cold when it goes in the oven.
Bake the casserole until it puffs up and the center is set, 60-70 minutes. You may find that the dish is getting browner on top than you’d like before the eggs are completely set. If this happens place a sheet of tin foil loosely over the top for the last ten minutes. Serve.