Breakfast/Brunch

August 4, 2021

Holiday Breakfast Strata

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.

Ingredients assembled for Holiday Breakfast Strata
Assemble your ingredients.

Prepped ingredients for the strata: cubed bread in a baking dish, beaten eggs, broccoli florets, green olives, and sun-dried tomatoes
Cut bread into 1" cubes and arrange in a prepared baking dish. Whisk together eggs, milk, salt, pepper, and garlic powder.

Stages of layering the breakfast strata: bread, then broccoli, then olives, then sun-dried tomatoes, then egg mixture, and last parmesan cheese
Top bread with broccoli, green olives, then sun-dried tomatoes. Pour egg mixture over the bread and vegetables. Top with parmesan cheese. Cover the casserole tightly, and place in the refrigerator overnight. Bake the next morning and serve!

Baked breakfast strata on a red and green plaid linen with greenery
Allow the baked strata to rest 5 minutes before serving.

Holiday Breakfast Strata

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!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

45

min

total:

55

min

Ingredients

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

Instructions

  1. Lightly grease 9x13” baking dish and set aside.
  2. Cut sourdough bread into 1-inch cubes, and arrange evenly in the greased baking dish.
  3. Arrange broccoli florets evenly over bread cubes, followed by the halved green olives, and then the sun-dried tomatoes.
  4. Crack eggs into a large bowl, and whisk with milk, salt, pepper, and garlic powder until eggs are beaten and incorporated. Pour the egg mixture evenly over the bread and vegetables.
  5. Scatter parmesan cheese evenly over the top of the casserole.
  6. Cover the casserole tightly with food wrap, and refrigerate overnight.
  7. When ready to bake the casserole, remove it from the refrigerator and let it come to room temperature (about one hour). Preheat oven to 350 degrees F.
  8. Bake casserole for 40-45 minutes, until bread feels firm. Let stand about 5 minutes before serving.
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!