Artichoke and Olive Strata
This breakfast strata has a bit of an Italian spin with sundried tomatoes, olives and artichokes. It's a delicious and quick dish that is a hearty meal for both meat eaters and vegetarians.
Ingredients
- 8 to 10 slices firm white bread
- 2 cups Jack cheese, shredded
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup canned artichokes, drained and chopped
- 2 14 ounce cans sliced ripe olives, well drained
- 1/3 cup fresh basil, chopped
- 5 large eggs
- 2 1/2 cups milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic pepper
Instructions
- Line bottom of 8- x 11-in. pan (greased with butter or nonstick vegetable spray) with half of bread slices, trimming to fit.
- Sprinkle half of cheese over bread and layer tomatoes, artichokes, olives, and basil. Repeat layers. Beat together eggs, milk, mustard, and garlic pepper.
- Pour over layers. Cover and refrigerate 5 hours or overnight. Bake uncovered in preheated 350 degree F oven about 50 minutes or until set. Cool 5 minutes.
