Baked Breakfast Strata with Eggs and Roasted Tomato


4 large tomatoes cut into wedges
1/2 tsp salt
1/2 tsp pepper
6 tbsp olive oil
8 cups cubed Italian bread
2 cups whole milk
6 eggs
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 green onions, chopped
1 cup shredded Fontina or Provalone cheese
1 cup shredded mozzarella cheese
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped


  1. Preheat oven to 400°F (200°C). Generously grease a 2-quart baking dish. Line 2 baking sheets with parchment paper.
  2. In a large bowl, toss tomato wedges with salt, pepper and 3 tbsp olive oil. Arrange tomatoes in one layer on one of the prepared baking sheets. Roast tomatoes until browned, about 40 minutes. Remove from oven and let cool.
  3. Toss bread cubes with another 3 tbsp olive oil. Spread bread cubes evenly on second parchment paper lined baking sheet and bake in oven until golden brown, about 10 minutes. Let cool.
  4. Reduce oven temperature to 350°F (180°C). In a large bowl, whisk together milk, eggs and Dijon mustard. Season with salt and pepper. Stir in green onions, cheeses, and herbs. Transfer bread cubes to baking dish and pour egg mixture over bread. Add tomatoes, pushing them down among the bread cubes and cheese mixture. Bake until firm to the touch and bread is golden brown, about 40 minutes. Serve warm.

Makes 6-8 servings.

Source: Manitoba Egg Farmers