Egg Strata with Artichokes and Sun-Dried Tomatoes
Eggs, artichokes, and sun-dried tomatoes seem to go so well together. My family loves artichokes, so I try to use them often and in a creative way. I created this dish to use up a few items in my pantry and refrigerator, and it turned out so well that I make it often on weekends.
Ingredients
- 12 thick slices whole grain bread, cut into 1-inch cubes
- 1 can of artichokes, drained and sliced in halves (or use frozen, thawed)
- 5 or 6 sun-dried tomatoes, cut into thirds (if in oil, use a paper towel and pat dry)
- 2 cups shredded cheddar cheese
- 12 eggs
- 2 1/2 cups half-and-half
Directions
Toss the cubed bread with the artichokes, sun-dried tomatoes, and cheese, and pour into a 9 x 13-inch baking dish. Whisk together the eggs and half-and-half, then pour evenly over the cubed bread. Cover the dish with plastic wrap, and refrigerate overnight.
Preheat the oven to 350°F.
Remove the plastic wrap from the baking dish, and bake the strata until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
Note: If you love spinach, go ahead and add that in this delicious strata too!