Recipes and Cooking Fire-Roasted Tomato Strata 2.0 (1) 1 Review Thanks to all the eggs, milk, and cheese this breakfast strata recipe satisfies with 19 grams of protein per serving. To boost protein even higher, add cooked Italian sausage or another favorite breakfast meat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Total Time: 2 hrs 40 mins Servings: 10 Jump to Nutrition Facts Ingredients Nonstick cooking spray 7 - 8 cup crusty bread cubes 1 - 1 ½ teaspoon ground cumin 1 teaspoon sweet paprika ⅛ - ¼ teaspoon cayenne pepper 1 cup chopped onion 1 cup chopped red bell pepper 3 cloves garlic, minced 1 tablespoon olive oil or vegetable oil 1 14.5 ounce can diced fire-roasted tomatoes, drained, reserving 2 tablespoons of the liquid ¾ cup grape tomatoes, quartered 4 - 6 ounce crumbled feta cheese 16 eggs 3 cup milk ¼ cup fresh cilantro Directions Spread half the bread cubes in a greased 3-qt. baking dish. In a small bowl stir together cumin, paprika, cayenne, and 1/2 tsp. salt In a large skillet heat 1 Tbsp. olive oil over medium. Once shimmering, cook onion, bell pepper, and garlic 3 minutes or until tender. Stir in tomatoes, reserved tomato liquid, and half the spice mixture. Spoon half the tomato mixture over bread cubes.* Sprinkle with half the feta. Layer with remaining bread cubes, tomato mixture, and feta. In a bowl whisk together 6 eggs, milk, and remaining spice mixture. Pour over dish and press lightly to moisten bread. Chill, covered, at least 1 hour or up to 24 hours. Preheat oven to 325°F. Bake, uncovered, 30 minutes. Using the back of a spoon, press 10 indents in strata top. Slip an egg into each indentation. Bake 25 to 30 minutes more or until a thermometer registers 170°F. Let stand 15 minutes. Top with cilantro and ground black pepper. Serves 10. Tips *If desired, after adding the first half of the tomato mixture, sprinkle with 1 cup sauteed sliced mushrooms or chopped cooked Italian poultry sausage links or one 9-ounce package frozen chopped spinach, thawed and well-drained. Top with half the feta and continue as directed. Rate it Print Nutrition Facts (per serving) 327 Calories 14g Fat 32g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 327 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 314mg 105% Sodium 639mg 28% Total Carbohydrate 32g 12% Total Sugars 7g Protein 19g Vitamin C 28.7mg 144% Calcium 205mg 16% Iron 3.4mg 19% Potassium 317mg 7% Folate, total 58.5mcg Vitamin B-12 1.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.