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Last Updated on July 8, 2024 by Kiersten James

This easy sourdough breakfast strata combines leftover sourdough bread, fresh vegetables, cheese and herbs for a cozy morning meal.

Are mornings busy in your house?

There are days that we have no choice but to hit the ground running. For those mornings, I grab a large bowl to start a strata. If you do not have 20 minutes to prep in the morning, you can get a head start by beginning the strata the night before. Just let it soak overnight covered in the refrigerator.

Either way, you and your family will enjoy a filling and satisfying breakfast to start your day. Follow the easy steps below or print the recipe card for your convenience.

Strata vs Frittata

A strata and frittata are very similar in that they both use up a ton of eggs, are baked, and include a variety of fillings such a veggies, meats, or cheeses.

Frittatas can be compared to a crustless quiche or omelette. Strata includes chunks of bread in addition to the other ingredients a frittata would use.

Easy Sourdough Breakfast Strata Recipe

Ingredients:

  • 3 to 4, 1/2 inch slices of leftover sourdough bread
  • 10 large eggs
  • 2 cups whole milk
  • 6 oz cheddar cheese, shredded
  • 1/2 red bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 1/2 cup fresh or dried mushrooms, rinsed & chopped
  • 1 teaspoon fresh or dried thyme, chopped
  • 1/2 teaspoon fresh or dried rosemary, chopped
  • 2 fresh sage leaves, chopped or 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Instructions:

Preheat your oven to 350° F.

Slice and cube your sourdough bread. Place in your cast iron pan and toast for 5 minutes in the oven.

Meanwhile in a large bowl, crack and whisk the eggs and whole milk together.

Rinse your red bell peppers and mushrooms. If you opt for dried mushrooms, let them soak for a few minutes until puffed up and soft.

Chop red bell peppers, mushrooms, red onion, and herbs then add to the bowl with the egg and milk mixture.

Shred cheddar cheese and add it to the bowl along with the salt and pepper.

Give everything a nice mix and slowly add the egg mixture over your toasted sourdough cubes by pouring into the hot cast iron pan. If you need to use a wooden spoon to even things around, take a moment to do that. You want everything to be evenly distributed.

Carefully cover with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes to crisp the top and cook all the way through.

Storing & Reheating Sourdough Breakfast Strata

Store any leftover strata in an airtight container for up to 4 days in the refrigerator. Reheat in the oven on 350° for 7 to 10 minutes until warmed through.

More Easy Sourdough Breakfast Recipes

Sourdough Apple German Pancakes (Dutch Babies)

Sourdough Blueberry Muffins (Quick Discard Recipe)

Sourdough Blueberry Scones

Sourdough Pumpkin Muffins With Discard

Easy Sourdough Breakfast Strata

Easy Sourdough Breakfast Strata

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This easy sourdough breakfast strata combines creamy custard, leftover sourdough bread, fresh vegetables, and herbs that are bubbled together with cheddar cheese for a cozy morning meal. 

Ingredients

  • 3 to 4, 1/2 inch slices of sourdough bread
  • 10 large eggs
  • 2 cups whole milk
  • 6 oz cheddar cheese, shredded
  • 1/2 red bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 1/2 cup fresh or dried mushrooms, rinsed & chopped
  • 1 teaspoon fresh or dried thyme, chopped
  • 1/2 teaspoon fresh or dried rosemary, chopped
  • 2 fresh sage leaves, chopped or 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat your oven to 350°.
  2. Slice and cube your sourdough bread. Place in your cast iron pan and toast in the oven for about 5 minutes.
  3. In a large bowl, crack and whisk the eggs and whole milk together.
  4. If you opt for dried mushrooms, let them soak for a few minutes until puffed up and soft.
  5. Chop red bell peppers, mushrooms, red onion and herbs. Add into egg and milk mixture.
  6. Shred cheddar cheese and add along with the salt and pepper.
  7. Give everything in your bowl a nice mix and slowly add over your toasted sourdough into the hot cast iron pan. If you need to use a wooden spoon to even things around, take a moment to do that. You want everything to be evenly distributed.
  8. Carefully cover the cast iron pan with foil and bake in the oven for 30 minutes. Remove the foil and continue to bake for an additional 15 minutes to cook through and crisp the top.

Notes

Store in an airtight container for up to 4 days in the refrigerator. Reheat leftover strata in the oven on 350° for 7 to 10 minutes.

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