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Mini Tomato Olive Stratas

Chef.Foodie's picture
Ingredients
  Firm white bread slice/Oatmeal bread 6 (Each About 5 Inches)
  Shredded cheese 4 Ounce (1 Cup)
  Pear shaped tomatoes 2 Ounce, thinly sliced
  Minced oil packed sun dried tomatoes 2 Tablespoon, drained
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Eggs 3
  Milk 3⁄4 Cup (12 tbs)
  Pepper 1⁄2 Teaspoon
Directions

Butter two 4- by 7-inch au gratin dishes (at least 2 inches deep) or two 1-quart souffle dishes.
Cut bread slices in half diagonally to make 12 triangles.
In bottom of each buttered dish, place 3 bread triangles, overlapping slightly if necessary.
Sprinkle a fourth of the cheese over bread in each dish.
Layer sliced tomatoes, minced dried tomatoes, and olives on top of cheese, dividing equally between dishes.
Then cover each strata with 3 more bread triangles and sprinkle each with half the remaining cheese.
In a bowl, beat eggs and milk to blend.
Pour half the mixture into each dish, moistening entire surface; sprinkle with pepper.
Cover with plastic wrap and refrigerate for at least 4 hours or until next day, pressing stratas once or twice with a fork to help bread absorb liquid completely.
Remove dishes from refrigerator, uncover, and transfer directly to a cold oven; then turn on oven to 350°.
Bake stratas until golden brown and bubbly (about 35 minutes).
Let cool for 10 minutes, then serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Kids
Cook Time: 
35 Minutes

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