Overnight Broccoli Strata

Overnight Broccoli Strata

Ingredients

2 cups bread, cubed

2 cups bread, cubed

1 tablespoon unsalted butter

1 tablespoon unsalted butter

1 cup cheddar cheese, grated

1 cup cheddar cheese, grated

1 cup Muir Glen® diced tomatoes with basil and garlic

1 cup Muir Glen® diced tomatoes with basil and garlic

1/2 cup broccoli

1/2 cup broccoli

1 tablespoon fresh parsley

1 tablespoon fresh parsley

4 large eggs

4 large eggs

1 1/2 cups milk

1 1/2 cups milk

1/2 teaspoon salt

1/2 teaspoon salt

2 ounces ricotta cheese

2 ounces ricotta cheese

1/2 teaspoon herbs de Provence

1/2 teaspoon herbs de Provence
Serves 4

The perfect Brunch casserole that’s made the night before! By Nick Evans of Macheesmo

Preparation & Directions

  1. Butter an 8x8 baking dish. Rip up a few slices of bread and measure out two cups of cubed bread. Press the bread into the baking dish.
  2. Top the bread with 3/4 of the cheddar cheese, broccoli florets (cut into small pieces) and 1 cup Muir Glen® Diced Tomatoes with Basil & Garlic.
  3. Whisk together eggs, milk, and a pinch of salt and pepper. Pour custard mixture over the veggies and bread. Try to distribute it evenly over the baking dish.
  4. Top strata with dollops of ricotta cheese, the extra cheddar cheese, parsley, and herbs de Provence.
  5. Wrap the strata with plastic wrap and store in the fridge overnight. Remove from the fridge 30 minutes before baking.
  6. Bake strata at 350 degrees F. for about an hour until the cheese is melted and custard is set in the center.
  7. Let the strata cool briefly, but serve warm.
You can double the recipe and use a full 14.5 oz. can of diced tomatoes for an 9x13 baking dish.