This summer pesto breakfast strata is layered with bread, tomatoes, pesto and cheese. Pour some scrambled eggs over; let sit in the fridge overnight and in the morning you have brunch ready to put in the oven.
Yes, this easy summer pesto breakfast strata tastes like summer and if your mornings are sunny and cool, I heartily recommend eating this outside. Serve with a great fruit salad and maybe a mimosa or Bloody Mary, and I guarantee your guests will be begging for an invitation to come again. Hmmm. Well you better think this through first!
We’ve had a busy summer of company. Good company. Unexpected company. It began in June when my brother and his wife came to visit and we headed to New Mexico; one of my most favorite places. No sooner were they heading to the airport when we got a call from one of my husband’s cousins. They were passing through that day and so came to visit for a few short hours that afternoon. Within four days we heard from Manservant’s sister. She and her boyfriend were planning on a trip to Colorado. They would be here in about a week. Would it be OK to stay for three nights? They left Sunday and yesterday we picked up Zoe from the airport. Though she quickly departed to the mountains to celebrate the 4th at her boyfriend’s father’s brewery, she will be back tomorrow with the boyfriend and will be here until the 15th. Needing to see ZOE, my parents are flying in next Wednesday for three nights and as of this date, that’s all the company I know of this summer. I do love company and family, but my yard is missing me!
Need something to serve guests? Well, this summer pesto breakfast strata is perfect. I love overnight breakfast casseroles because it makes waking up so easy. No last minute fussing and everyone feels special waking up to a homemade breakfast. My recipe archives contain several overnight breakfast casseroles to choose from; so if you need something to impress, any of these will do. However, this summer pesto breakfast strata is savory and luscious, and best for using summer’s bounty. I love the pesto flavors in this and switching the pesto variety makes this strata worthy of many combinations. Basil pesto is standard but I used the lemon oregano that’s almost always in my fridge.
Having guests this weekend? Give this summer pesto breakfast strata a try. But only IF you want them coming back!
I think this honey lime fruit salad from That Skinny Chick Can Bake would be perfect to accompany this breakfast strata. And I’d be happy drinking this Bloody Mary from Foodie Crush for brunch.
Some of my other overnight faves:
Overnight Reuben Strata
Overnight Mexican Egg Casserole
Overnight Everything Bagels and Lox Casserole
Please Enjoy and Share!
Summer Pesto Breakfast Strata
- Prep Time: 25 Minutes
- Cook Time: 45-60 Minutes
- Total Time: 1 hr and 25 minutes
- Yield: 6-8 Servings 1x
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Description
This summer pesto breakfast strata is layered with bread, tomatoes, pesto and cheese. Pour some scrambled eggs over; let sit in the fridge overnight and in the morning you have brunch ready to put in the oven.
Ingredients
1 c milk
1/2 c white wine
1 day old loaf of challah or peasant bread sliced into 1/2” slices
4 – 8 oz prosciutto
2 large handfuls of arugula
3 T olive oil
1 lb good cheese, sliced thin (I used a basil gouda)
3 ripe tomatoes sliced thin
1/2 c of your favorite pesto
4 oz goat cheese
4 eggs, beaten
Salt and Pepper
1/2 c heavy cream
Instructions
One day before serving, mix the milk and wine in a shallow bowl. Dip slices of bread into milk mixture and then squeeze out the liquid back into the bowl. Place the slices into a 9 – 12″ diameter shallow gratin dish or quiche plate. Cover with one layer of prosciutto, and a handful of arugula leaves. Drizzle with 1 1/2 T of olive oil. Top with 1/2 of the cheese slices, slices of tomato and then drizzle or dot sparingly with the pesto.
Repeat the layers starting again with the bread. Dot the top with goat cheese. Beat eggs with salt and pepper and pour evenly over strata. Cover with plastic wrap and press evenly all over with hands to make sure that everything gets evenly soaked. Place in refrigerator overnight.
The following day, remove the dish from refrigerator. Preheat oven to 350. Drizzle the top with heavy cream. Bake for 45 – 60 minutes or until the strata is puffy and golden. Serve immediately with extra pesto if desired.
Notes
Modestly adapted from Silver Palate Good Times cookbook.
Times above do not reflect overnight chilling time.
Chef Mimi
Wednesday 13th of July 2022
What a fabulous idea! I’ve never seen one of these that appealed to me, but I think it’s the pesto element. Yum.
Christine
Friday 24th of August 2018
Awesome! :-)
Robin Daumit
Thursday 23rd of August 2018
I love eggs, but truly I could eat THIS every night!
ally phillips
Thursday 23rd of August 2018
What an impressive and deeeelicious strata to make on the weekend! And, if you have guests, they're gonna be blown away! Fabulous, Abbe!
Healthy World Cuisine
Tuesday 24th of July 2018
Love this! Dining brunch alfresco sounds like a awesome plan. Love your fresh veggies and how delicious this would be to feed a crowd.