Savory Tomato Cheddar Strata

Thick slices of fresh tomato,

…thick slices of a really good bread, a thick sprinkling of savory Cheddar cheese.

This post can only end well and in deliciousness!

These layers are part of this Savory Tomato Cheddar Strata.

The layers are doused with eggs mixed with milk and spices, and then the whole thing gets a stint in the oven, where the bread soaks up the liquid, the cheese melts and browns, the tomatoes soften and release their luscious, fresh flavor throughout the strata. The eggs bake up around the layers creating a pillowy and soft texture throughout.

Inspiration for this strata came from a Tomato Pie recipe shared with me by my friend Annie, where tomatoes are layered with cheese in a pie crust.

Here, the flavors of the tomato pie are celebrated, but with a light texture, and it slices up easily for serving.

This strata is fragrant, savory and light. It makes a great accompaniment to grilled sausages (that’s how my family got to enjoy it!), or other grilled meats, or as part of a breakfast or brunch.

Take advantage of fresh garden tomatoes with this fresh-baked casserole!

Savory Tomato Cheddar Strata

Course: Appetizer, Breakfast, Side Dish

Cuisine: Savory

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 servings

Author: Nancy Mock

Nestled in this warm and comforting strata are thick slices of fresh tomatoes and a generous sprinkling of Cheddar cheese!

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Ingredients

• 4 slices of fresh or stale artisan bread
• 2 large tomatoes, washed, and cut into 1/2-inch thick slices
• 1-1/2 cups shredded Cheddar cheese
• 5 eggs
• 1 cup milk
• 1-1/2 teaspoons salt
• 1 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400° F. Spray the bottom and sides of an 8" x 8" baking dish with nonstick spray.
2. Cut one bread slice in half and place the halves in the bottom of the dish. Cut another slice into long strips and use the strips to fill in the gaps. Layer half of the tomato slices over the bread, and then sprinkle 1/2 cup of the shredded cheese over the tomato. Repeat with another layer of bread, tomato and cheese.
3. In a medium bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, mustard, thyme, and pepper. Whisk until they are well-combined.
4. 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 35-40 minutes. It is done when a knife inserted into the center comes out clean. Check the strata after about 25 minutes: if the top is browning too quickly, place a sheet of aluminum foil over the top.
5. When done, remove the strata to a cooling rack and let it cool for 10 minutes before slicing. Serve immediately.
6. Makes 6 servings. Leftover strata can be stored covered in the refrigerator for up to 3 days.

Recipe Notes

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