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!
Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!
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.
Visit the recipe index to search for more recipes by category.
Connect with me on Social Media
This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon!