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.
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