Savory, comforting, and ideal when you're entertaining folks for brunch or lunch. Cheesy Tomato Egg Strata is a cinch to assemble and delicious any time of day.
Slices of fresh tomato, thick pieces of good bread, savory Cheddar cheese over everything... with ingredients like that, you know this post can only end in extreme deliciousness!
Inspired by a tomato pie recipe shared with me by my friend Annie, this cheese and tomato strata begins as layers of those simple ingredients—but after baking, it transforms into a creamy egg strata. The bread absorbs the egg mixture, turning creamy in most spots and lightly crispy in others.
Spices in the egg mixture meld beautifully with the savory Cheddar cheese and sweet tomatoes. It's a crucial recipe to have in your recipe box not only for the flavor but for its versatility as well.
Why you'll love it as much as I do
The bread, tomato, and cheese layers are doused with a mixture of eggs, milk, and spices, then the whole thing goes in the oven. As the tomato and cheese strata bakes, the cheese melts and browns, and the tomatoes release their luscious, fresh flavor. When finished the strata has a pillowy and soft texture throughout.
Fragrant, savory, and light, this dish works as an easy breakfast casserole, brunch strata, or casual dinner. It makes a great accompaniment to grilled sausages (that's how my family got to enjoy it) or other grilled meats.
What's the difference between strata, frittata, and quiche?
What these dishes all have in common is an eggy base holding everything together. Quiche and strata both have an egg filling that's custardy in texture: in a quiche, the custard-like filling is held in a pie shell with savory ingredients like herbs, onion, and bacon. (Like in a Quiche Lorraine.)
A frittata consists of an eggy batter that's baked up into a firm round, and usually contains ingredients like cooked potatoes, onions or other veggies, and meats. It's similar to a Spanish tortilla, except that a tortilla is finished on the stovetop.
Strata recipes are baked casseroles that consist of layers of ingredients, including bread pieces that soak up the eggy batter. When baked, the egg-soaked bread is soft and almost melty in texture. Stratas are like the savory cousins of bread pudding.
🔪 How to make Cheesy Tomato Egg Strata
Step 1: Layer the ingredients
Layer slices of fresh tomato, sourdough bread, and sprinkles of shredded Cheddar cheese in a prepared baking dish.
Step 2: Make the batter
Whisk together eggs, milk, and seasonings. Pour this egg mixture over the layers in the baking dish.
Step 3: Bake it
Bake the strata for about 35 minutes. It will be cooked through and golden brown on top. Give it a few minutes to cool, then slice and serve!
How do you know when the strata is done?
This recipe takes about 35 minutes, and you want to make sure it doesn't bake too long. With any recipe, it's always a good idea to start checking a few minutes early. Your strata is finished as soon as the center isn't jiggly when you shake the pan a little.
Notes on this recipe:
- Sourdough bread is my choice for this strata, and you can also try other artisan breads that will give this strata some structure. Regular white bread will work too, though it will make a softer strata.
- Stratas are a great way to use leftover, stale bread—so if you have some on the counter, it's a good time to make a strata.
- You can make this strata in advance: Assemble the layers, pour the egg mixture over, then wrap the dish and refrigerate it for up to 24 hours. Before baking, let the strata sit out at room temperature for about an hour.
- Use the best quality tomatoes you can find in this dish since their flavor will be front and center in the strata. Heirloom tomatoes, with their exquisite shapes and colors, are great choices. Definitely take advantage of summertime garden tomatoes and farmer's market tomatoes when they become available.
Make this strata recipe for breakfast, lunch, or dinner, for Mother's Day brunch, or any day of the year when you want a simple yet hearty and comforting meal.
Find the Cheesy Tomato Egg Strata Recipe below. If you have a lot of tomatoes on hand, here are more ways to use them up:
💬 How do you like this strata? Leave a comment below and a star rating below.
Cheesy Tomato Egg Strata
Ingredients
- 4 slices of fresh or stale sourdough bread
- 2 large tomatoes, washed, and cut into ½-inch thick slices
- 1½ cups shredded Cheddar cheese
- 5 large eggs
- 1 cup milk
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400° F. Spray the bottom and sides of an 8-inch x 8-inch baking dish with nonstick spray.
Layer ingredients in the dish:
- Cut one bread slice in half and place the halves in the bottom of the dish. Cut another slice into strips and pieces, and fill in the gaps.
- Layer half of the tomato slices over the bread, and then sprinkle ½ cup of the shredded cheese over the tomato.
- Repeat with another layer of the remaining bread, tomato slices, and cheese.
Make the batter:
- In a medium bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, mustard, thyme, and pepper. Whisk until everything is well-combined.
- Pour the egg mixture over the top over the layers in the baking dish.
- Place the dish in the oven and bake the strata for about 35 minutes. It's done when the center no longer jiggles when the pan is gently shaken. Start checking the strata after about 30 minutes. If the top is browning too quickly, place a sheet of aluminum foil over the top.)
- Move the pan to a cooling rack and let the strata cool for 10 minutes before slicing. Serve immediately.
- Makes 6 servings. Leftover strata can be stored covered in the refrigerator for up to 3 days.
Notes
- How do you know when the strata is done? This recipe takes about 35 minutes to bake, and you want to make sure it doesn't bake too long. With any recipe, it's always a good idea to start checking a few minutes early. Your strata is finished as soon as the center isn't jiggly when you shake the pan a little.
- Sourdough bread is my choice for this strata, and you can also try other artisan breads that will give this strata structure. Regular white bread will work too, though it will make a softer strata.
- Stratas are a great way to use leftover, stale bread—so if you have some on the counter, it's a good time to make a strata.
- You can make this strata in advance: Assemble the layers, pour the egg mixture over, then wrap the dish and refrigerate it for up to 24 hours. Before baking, let the strata sit out at room temperature for about an hour.
- Use the best quality tomatoes you can find in this dish since their flavor will be front and center in the strata. Heirloom tomatoes, with their exquisite shapes and colors, are great choices. Definitely take advantage of summertime garden tomatoes and farmer's market tomatoes when they become available.
Michelle
Hi Nancy! This looks like the perfect brunch idea to serve for my vegetarian daughter… Does it do okay if you make it a day in advance, sitting in the refrigerator overnight? Or is it a better result if you bake it immediately after assembling? Thank you for the recipe and your counsel.
Nancy Mock
Hi Michelle! You can absolutely assemble this strata and refrigerate it overnight before baking. I'm so happy you're giving it a try—let me know how it turns out!
Heidi
Nancy, this looks so, so amazing!
Nancy Mock
I hope you get to try it soon!