I love recipes that can be made ahead and this artichoke cheese strata qualifies! Perfect for brunch or a light supper, this one always seems so elegant, perhaps because of the artichokes. But when it comes to simple, this egg strata recipe can’t be beat!
I love a good egg strata recipe and I have several I rely on for easy suppers or an easy breakfast/brunch.
This one seems a bit dressed up, perhaps because of the marinated artichoke hearts and goat’s cheese that puts this into the decadent category.
With Mother’s Day right around the corner, I figured this would be a good one to try on Manservant-but I guess it should be the other way around, right?
In any case he did like it which is a good thing, because I love recipes with artichokes!
Before we get into the particulars of this strata, who remembers what a strata is?
Turns out I’ve been making them for years, but always called them overnight egg casseroles or savory bread puddings.
It is all those things, because a strata is a layered combination of bread, cheese, meat and vegetables, that have been doused with a mixture of milk and eggs.
See what I mean?
A strata is just a fancy name for an egg casserole!
Well, it turns out I have a few here at TIHIC and I love everyone of them.
Perfect for easy mornings. Rolling out of bed never seems so tough when you have this waiting to put in the oven!
The fun thing about making this strata, or any other strata, is that ingredients can be changed easily.
Don’t like goat’s cheese? Make it boursin. Because who doesn’t like garlic, herby Boursin?
Sourdough isn’t your thing? Use challah.
And this egg strata recipe would work with both. The sourdough makes this a very sturdy casserole and if you’d like one with a softer texture, the challah would be appropriate.
I also think sauteed mushrooms would be delicious in this, so if you love mushrooms, feel free to add some in. Likewise, red peppers.
One other thing I’ve learned about making this fun egg concoction is that if you feel the bread isn’t being soaked through enough, add more milk or cream to the baking dish.
Sometimes different sized baking dishes require more liquid. I even have a salami strata that uses wine. So if you like wine, I can tell you it would have fit right in this artichoke dish.
And just in case you need to know, my Pinterest followers love this breakfast strata a lot!
Another tip is to make sure the bread is submerged into the milk/egg mixture.
I always cover the baking dish with plastic wrap and carefully make sure the bread is pressed into it. Watch for overflow!
Once it’s covered, place it in the fridge overnight. You want to give the bread a chance to really soak up all the liquid.
That’s about it in the strata department. I think any mom who loves artichokes and cheese would be pleasantly surprised to wake up to this!
Mother’s Day holds many fond memories for me. Manservant and the kids always gave me breakfast in bed on a very special tray that was given to me by Ilse, my grandfather’s wife.
The tray always contained Manservant’s special omelette, a fruit bowl with yogurt and toast. Bacon, too. And the newspaper along with special cards and the only tulip that was remaining in the front yard.
We often went on a bike ride or planted flowers, but we always did something together. I remember. Don’t think I don’t.
It’s different now with the kids gone, but Manservant still gives it his all.
Today I’m feeling a bit sad because today I’m taking apart Zoe’s room. Essentially, I’m taking apart her twin bed and replacing it with a queen.
Doesn’t seem like much but it will mean taking out the tree over her bed and changing out her pretty floral bedding and taking the desk out which contains her mementos.
Bittersweet it is, as that room was my comfort zone. It was where I could go for a peaceful moment and remember fondly the times when my kids were young.
But now it’s time to look ahead as to what that new room may hold. A new son-in-law, perhaps one day a grandchild. Ouch!
I’m not sure I like the idea of being a mother-in-law!
Well there is at least one thing I’m sure of. I love a good egg strata recipe!
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This simple breakfast casserole with goat cheese and artichokes is perfect for brunch or supper!
1/2 lb loaf of sourdough, challah or other bread with crusts from the sturdy breads removed
12 oz marinated artichoke hearts, drained with 3 T of marinade reserved
2 t minced fresh thyme or 1 t dried
1 bunch scallions, minced
3 plump garlic cloves, sliced and toasted in the oven with the bread
3/4 lb (12 oz) fresh goat cheese
3/4 c freshly grated parmesan
4 –5 large eggs
1 1/4 c half and half or milk
1 t salt
3/4 t fresh pepper
2 T olive oil or garlic olive oil
Preheat oven to 400 degrees.
Oil or butter an 8 x 10 baking dish.
Slice bread into 1″ cubes. Transfer to a baking sheet and toast with the garlic cloves for about 20 minutes, stirring once or twice, until lightly golden and somewhat crisp.
Slice the artichoke hearts about 1/3″ thick. Mix with thyme, scallions, and garlic in a small bowl.
Make two or three layers of the bread, cheese and artichoke mixture in the baking dish.
Whisk the eggs, 1/2 1nd 1/2 or milk, salt , pepper and reserved artichoke marinade. Pour the custard over the bread mixture.
Drizzle with olive oil.
Cover with plastic wrap and press down on surface so bread is submerged. Cover and refrigerate for at least two hours and up to overnight. Before baking remove from fridge and let come to room temperature for 20-30 minutes before baking.
Preheat oven to 350. Bake the strata for 50 to 60 minutes, until puffed and golden and lightly set in the center. Serve hot.
Using a softer bread such as challah will create a creamier texture.
Never worry about adding another beaten egg or more milk to the casserole dish, if mixture seems to dry.
Keywords: egg strata, strata recipes, strata, recipes for artichoke hearts