Breakfast casserole on Christmas morning is a tradition in my family. A strata like this combines bread, eggs, and vegetables into an easy, make-ahead brunch dish. Here, green olives and broccoli and red sun-dried tomatoes are featured for a colorful, festive combination for your holiday brunch!
My favorite part about a strata for breakfast is that you make it ahead of time. Honestly, you could make this even a full day or two in advance to save yourself time and effort closer to Christmas Eve and Day. If your bread is really crusty, the longer it rests in the fridge, the better. When it’s time to bake, take the casserole out of the fridge and let it come up to room temperature before placing it into the oven.
Let the casserole bake while you open gifts with your family, or just relax and have a leisurely holiday morning. Following my family’s tradition, serve your Holiday Breakfast Strata with a ruby red grapefruit half, garnished with a maraschino cherry.
Holiday Breakfast Strata combines bread, eggs, and vegetables into an easy, make-ahead brunch dish. Here, green olives and broccoli and red sun-dried tomatoes are featured for a colorful, festive combination for your holiday brunch!
1 loaf sourdough French bread
8 large eggs
1 1/2 cups milk
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 1/2 cups green olives, halved
3/4 cup sun-dried tomatoes, chopped
16 oz. frozen broccoli florets
1 cup shredded parmesan cheese
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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