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We all have comfort foods, right? For me, that would be fresh, tangy sourdough bread that has been grilled for sandwiches or baked into a delicious Sourdough Breakfast Strata…..
It all started back when I was in college and I tried my first Frisco Burger, I was hooked on the unique flavor and texture of sourdough bread.
My absolute favorite was and still is California Goldminer® Sourdough Bread. That is until I moved to Iowa! The only sourdough that I could find was locally made, but it had rye in it!! No, no, no, that is just wrong. So now that I am back in the real world, I can start making all of my favorite recipes again…thank you Fry’s Grocery Store!
I have already made my Gourmet Tuna Sandwiches several times since moving, but this past weekend I wanted something different. I wanted something hearty enough for breakfast or dinner, and this amazingly delicious Sourdough Breakfast Strata is exactly what I was looking for…..
It is also the perfect solution for Easter brunch! Once the prep is done the night before, you just have to pop it in the oven in the morning for a stress-free entrée. We all know how crazy holiday meals can get, I just wish that I had thought of it years ago, LOL
I know with my kids, finding {and eating} all of the chocolate is their first priority Easter morning. As a mom, I know that I need something “real” for them to eat to balance things out…without stressing me out! This Sourdough Breakfast Strata will make everyone happy!
How to make Sourdough Breakfast Strata:
Cut bread into cubes and set aside to dry slightly. You want bite sized pieces about 1-inch square…..
I just laid them out on the cutting board while I was preparing the filling. This is also the perfect way to use up stale bread instead of throwing it away! 😉
In a large skillet, heat oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Stir in the thyme and garlic…..
and then half of the baby spinach…..
Cook until spinach is wilted…..
then add remaining spinach. When spinach is completely wilted, remove from heat and allow to cool for 10 minutes…..
In a large bowl, whisk together eggs, milk, and cayenne pepper…..
Stir in the spinach mixture, set aside…..
Butter the bottom and sides of a 9 x 13 inch baking dish. Spread half of the bread cubes across the bottom of the pan. Sprinkle with half of the Fontina cheese…..
Pour half of the egg mixture over the bread cubes…..
then remaining cheese and egg mixture. Top strata with chopped sun-dried tomatoes and sprinkle with Parmesan cheese…..
Cover with foil and place in the refrigerator for at least 8 hours.
Preheat oven to 350 degrees. Bake strata uncovered for 50 to 60 minutes, until golden brown and custard is set. Remove from oven and cool for 15 minutes before serving…..
Make sure you grab an outside piece, the butter makes the edges extra crispy and buttery flavored. The center is cheesy and custardy {not sure that is a real word}, and the entire strata is loaded with flavor from the spinach, onions, and tomatoes…Yum!
California Goldminer® Sourdough Bread is baked fresh in the grocery store daily, which is why you will find it in the bakery section and not the bread aisle. 😉
This California Goldminer® Sourdough Bread Sourdough Square is a sliced loaf, so it’s ready to use as soon as you get home. Not a slice goes to waste in our house either. If I have a few slices left after a meal, I simply place them in a freezer bag and place it in the freezer until my next sandwich craving hits!! Leftover sourdough also make delicious Crunchy Garlic Croutons as well. 😉
Delicious sourdough sandwich recipes:
To learn more about sourdough bread, check out the California Goldminer website.
You can also find them on Facebook – Pinterest – Instagram
You can see how much I love sourdough bread, how about you? What is your favorite recipe?
Enjoy!!
Sourdough Breakfast Strata
Ingredients
- 1 pound California Goldminer Sourdough Bread Sourdough Square cut into 1-inch cubes
- 2 Tablespoons olive oil
- 1 cup chopped yellow onion
- 1 Tablespoon dried thyme
- 2 cloves fresh garlic minced
- sea salt and black pepper
- 10 ounce package baby spinach or substitute chopped kale
- 8 large eggs
- 2 2/3 cups whole milk I used unsweetened cashew milk
- 1/4 teaspoon cayenne pepper*
- 3 cups grated fontina cheese
- 9 oil packed sun-dried tomatoes diced
- 1/2 cup grated Parmesan cheese
- unsalted butter to butter baking dish
Instructions
- Cut bread into cubes and set aside to dry slightly.
- In a large skillet, heat oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
- Stir in the thyme and garlic and half of the baby spinach.
- Cook until spinach is wilted, then add remaining spinach.
- When spinach is completely wilted, remove from heat and allow to cool for 10 minutes.
- In a large bowl, whisk together eggs, milk, and cayenne pepper.
- Stir in the spinach mixture, set aside.
- Butter the bottom and sides of a 9 x 13 inch baking dish. Spread half of the bread cubes across the bottom of the pan.
- Sprinkle with half of the Fontina cheese.
- Pour half of the egg mixture over the bread cubes, then remaining cheese and egg mixture.
- Lightly press down to make sure all of the bread cubes are coated.
- Top strata with chopped sun-dried tomatoes and sprinkle with Parmesan cheese.
- Cover with foil and place in the refrigerator for at least 8 hours.
- Preheat oven to 350 degrees.
- Bake strata uncovered for 50 to 60 minutes, until golden brown and custard is set.
- Remove from oven and cool for 15 minutes before serving.
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Thanks ! I love making stratas! And this is a new one PLUS we have San Luis Sourdough right here (I live in San Luis Obispo) and my daughter just asked for Easter recipes – and i’ll add this (and she lives in SF! lots of sourdough) – so thank you and i’m on LiveRSimple w/ you somewhere in the list this morning. Blessings! great pics, too!
Mmmmm…that has my mouth watering! Pinning!