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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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins
2 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


*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.

Nutrition Facts

327 calories; fat 14g; cholesterol 314mg; saturated fat 5g; carbohydrates 32g; mono fat 5g; poly fat 2g; insoluble fiber 3g; sugars 7g; protein 19g; vitamin a 1398.1IU; vitamin c 28.7mg; thiamin 0.1mg; riboflavin 0.6mg; niacin equivalents 0.6mg; vitamin b6 0.3mg; folate 58.5mcg; vitamin b12 1.3mcg; sodium 639mg; potassium 317mg; calcium 205mg; iron 3.4mg.