Egg Strata with Artichokes and Sun-Dried Tomatoes

2.2/5 rating (6 votes)
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.



  • 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


  1.  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.

  2. Preheat the oven to 350°F.

  3. 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.

  4. Note:  If you love spinach, go ahead and add that in this delicious strata too!

Leave a comment

You are commenting as guest.