Artichoke Feta Strata for a Savory Make-Ahead Breakfast
Make artichoke feta strata with day-old bread, tender artichokes, salty feta, and egg custard for a savory make-ahead breakfast or brunch.
Servings: 4
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour
Ingredients
Ingredients
- 4 cups cubed day-old bread about 1-inch cubes
- 1 can artichoke hearts drained and chopped
- 1 cup crumbled feta cheese divided
- 6 large eggs beaten
- 1 1/2 cups milk whole or 2%
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil for the baking dish
Instructions
Instructions
- Grease a 9-inch square baking dish with olive oil and arrange the bread cubes in it.
- Scatter the chopped artichokes and half of the feta over the bread.
- Whisk the eggs, milk, salt, pepper, and oregano until smooth, then pour evenly over the bread mixture.
- Press the bread down gently so it absorbs the custard. Cover and chill for at least 30 minutes or overnight.
- Heat the oven to 375°F. Sprinkle the remaining feta over the top and bake uncovered for 35 to 40 minutes, until puffed and the center is set.
- Rest for 10 minutes, then cut into squares and serve warm.
Notes
Use day-old bread so it absorbs the custard without becoming mushy.
The center should be set with only a slight jiggle when the dish is removed from the oven.