Sourdough Strata With Tomatoes And Greens Recipes

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SOUR DOUGH STRATA WITH TOMATOES AND GREENS



SOUR DOUGH STRATA WITH TOMATOES AND GREENS image

Categories     Egg     Tomato     Brunch     Bake     Christmas     Quick & Easy     Casserole/Gratin     Winter

Yield 8

Number Of Ingredients 11

8 plum tomatoes, quartered lengthwise
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups whole milk
8 large eggs
10 ounces Italian fontina cheese, grated (about 3 cups)
1 cup grated parmesan cheese
1/4 teaspoon cayenne pepper
1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
4 cups chopped greens, such as kale, spinach or arugula

Steps:

  • Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

SOURDOUGH STRATA WITH TOMATOES AND SPINACH



Sourdough Strata With Tomatoes and Spinach image

Make and share this Sourdough Strata With Tomatoes and Spinach recipe from Food.com.

Provided by CookiesCupcakes

Categories     Breakfast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

8 plum tomatoes, quartered lengthwise
1 tablespoon fresh thyme leave
2 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
3 cups whole milk
8 large eggs
10 ounces Fontina cheese, grated (about 3 cups)
1 cup fresh parmesan cheese
1/4 teaspoon cayenne pepper
sourdough bread, cut into 1-inch cubes (about 8 cups)
4 cups spinach

Steps:

  • Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
  • Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
  • The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

Nutrition Facts : Calories 486.7, Fat 34.8, SaturatedFat 17, Cholesterol 363.7, Sodium 795, Carbohydrate 11.5, Fiber 1.5, Sugar 10.1, Protein 32.1

SOURDOUGH STRATA WITH TOMATOES AND GREENS



SOURDOUGH STRATA WITH TOMATOES AND GREENS image

Categories     Bread     Egg     Breakfast     High Fiber

Yield 6-8 servings

Number Of Ingredients 11

•8 plum tomatoes, quartered lengthwise
•1 tablespoon chopped fresh thyme
•2 tablespoons extra-virgin olive oil
•Kosher salt and freshly ground black pepper
•3 cups whole milk
•8 large eggs
•10 ounces Italian fontina cheese, grated (about 3 cups)
•1 cup grated parmesan cheese
•1/4 teaspoon cayenne pepper
•1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
•4 cups chopped greens, such as kale, spinach or arugula

Steps:

  • Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

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