Caprese Breakfast Strata made with Italian Semolina bread, ripe plum tomatoes, fresh mozzarella, basil and eggs; then baked until golden brown is a tasty way to feed a crowd.
Mother’s Day is coming up and since most people tend to associate the day with breakfast or brunch food, I wanted to share a new recipe that was easy to make, can be prepared ahead of time and can feed a crowd.
This Caprese Breakfast Strata fit all three of my requirements perfectly!
My family loves anything made “Caprese” style; which consists of three ingredients: tomatoes, fresh mozzarella and basil. It’s one of my go-to flavors for so many of my recipes because it never disappoints.
I generally don’t make a lot of breakfast recipes because I’m a creature of habit and tend to eat the same few things every morning, but when I made my first strata a few years ago I was hooked.
The problem is that I generally don’t host a crowd for breakfast so I don’t make them very often, so when I decided to make something new, of course I went to my favorite flavors.
How do I make Caprese Breakfast Strata?
For this recipe you’ll need a loaf of day old Italian Semolina bread, Roma tomatoes, fresh basil, fresh mozzarella, eggs and milk. First, cut the bread into bite sized cubes; approximately 1″-2″ and place in a mixing bowl.
Add diced tomatoes, basil and cheese; then toss together. Add the bread mixture to an oven safe baking dish (mine was 9″x13″). Next, combine eggs with milk; then pour over the top of the bread and bake for 40-45 minutes until the eggs are no longer runny and the casserole has “puffed” up.
What I like about these breakfast strata’s is that you can also prepare them the night before; then reheat when you’re ready to serve. This Caprese Breakfast Strata feeds 8-10 people.
We’re a family of four so we weren’t going to eat all of this ourselves, so I brought some to my Bunco group to try the next day and it reheated beautifully. ~Enjoy!
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Caprese Breakfast Strata
- 1 Loaf Italian Semolina Bread, cubed (approximately 10 cups)
- 3 Roma Tomatoes, diced
- 1/4 c. Fresh Basil, chopped
- 8 oz. Fresh Mozzarella, chopped
- 12 large Eggs
- 2 c. Milk (I used 2%)
- Preheat oven to 350 degrees F.
- Combine the bread, tomatoes, basil and mozzarella in a large bowl and toss together; then place in an oven safe baking dish (9"x13").
- Whisk the eggs and milk together in the same bowl used for the bread; then pour over the bread mixture.
- Bake for 40-45 minutes until the eggs are no longer runny and the casserole has "puffed" up.
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