Name: Mediterranean Strata
Cook time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons butter; 2 cloves garlic , minced; 2 shallots , minced; 1 cup button mushrooms , sliced; 1 teaspoon dried marjoram leaves; 6 cups white bread , cut into ½ inch chunks; ½ cup artichoke hearts , cut into ⅛ths; ¼ cup kalamata olives , quartered; ¼ cup marinated sun dried tomatoes , slivered; ¼ cup shredded Parmesan cheese , plus additional for topping; 4 ounces or 1 cup Ciliegine Fresh Mozzarella cheese balls , halved; 6 eggs; 1 ½ cups half and half; ¼ cup basil leaves , slivered; Kosher salt

This Mediterranean strata recipe with sun-dried tomatoes, artichokes, and olives is an easy make-ahead breakfast or dinner. Perfect for holidays and brunch!

This Mediterranean strata is the kind of recipe that saves you when you need something impressive but don't want to work too hard. The combination of briny kalamata olives, tangy sun-dried tomatoes, and tender artichoke hearts soaked into custardy bread is just as good at 8 a.m. as it is at 6 p.m. I've brought it to baby showers and weekend getaways, and it never lasts long. The marjoram adds a subtle herbal note that ties everything together without overpowering the other ingredients.

Why You’ll Love This Mediterranean Strata

It's a make-ahead breakfast strata. Assemble it the night before, let the bread soak up the egg mixture, and bake it fresh in the morning. The flavors meld even better after an overnight rest.
Bold Mediterranean flavors with minimal effort. Jarred artichokes, sun-dried tomatoes, and olives bring big taste without chopping or cooking much. You get a complex, satisfying dish from pantry staples.
Works for a crowd or just you. The recipe gives you the option of four individual servings or one family-size dish. Same bake time, same great result.

Key Ingredients for Mediterranean Strata

Sun-dried tomatoes, Use the oil-packed kind for the best flavor. They're softer and more flavorful than dry-packed. If you only have dry-packed, rehydrate them in hot water for 10 minutes and drain before using.
Artichoke hearts, Canned or jarred artichoke hearts work fine. Drain and roughly chop them. Look for ones packed in water or brine, not marinated, to avoid competing flavors.
Ciliegine fresh mozzarella, These small mozzarella balls melt into creamy pockets throughout the strata. If you can't find ciliegine, tear a larger fresh mozzarella ball into bite-size pieces.

Kitchen Tools for Mediterranean Strata

Four 1-cup baking dishes (or one 2-quart baking dish)
Large skillet for sautéing mushrooms
4-cup liquid measuring cup for mixing eggs and half and half
Baking sheet to place dishes on for even heat and easy handling

Tips for Making the Best Mediterranean Strata

Use day-old white bread if you have it. Stale bread soaks up the egg mixture without turning mushy, giving you a firmer, more structured strata. If your bread is fresh, toast the cubes lightly in the oven for a few minutes first.

When you pour the egg mixture over the bread, press down gently with a spatula to make sure every piece gets coated. Let it sit for 10 minutes before baking so the bread can absorb the liquid. And don't skip the 5-minute rest after baking, it lets the eggs finish setting so the strata holds its shape when you cut into it.

Individual vs. Family Style: Choosing Your Baking Dish

This recipe gives you two options: four individual 1-cup dishes or one 2-quart baking dish. The bake time stays the same at 50 minutes, so you can pick based on your occasion. Individual dishes are great for brunch parties, everyone gets their own golden, bubbly portion. A single large dish is easier for a family dinner or a potluck. Either way, brush the insides with 1 tablespoon of melted butter before filling to prevent sticking and add a little extra richness to the edges.

Mediterranean Strata Variations to Try

Swap the mushrooms for roasted red peppers if you want a sweeter, less earthy flavor. For a tangier cheese profile, replace the fresh mozzarella with crumbled feta. Add a handful of fresh spinach (sauté it first to remove excess water) for extra greens. If you need a gluten-free version, use your favorite sturdy gluten-free bread, just check the texture after baking, as some brands absorb liquid differently.

What to Serve with Mediterranean Strata

I like to serve this strata with a simple green salad dressed with lemon juice and olive oil. The acidity cuts through the richness of the eggs and cheese. For a heartier meal, add a side of roasted cherry tomatoes or a bowl of fresh fruit. If you're not keeping it vegetarian, crispy bacon or spicy Italian sausage works well alongside the Mediterranean flavors.

How to Store Leftover Mediterranean Strata

Let the strata cool completely, then cover the baking dish with foil or transfer individual portions to an airtight container. Refrigerate for up to 3 days. The texture softens a bit as it sits, but the flavors keep developing.

How to Freeze Mediterranean Strata

Bake the strata first, then let it cool completely. Wrap the dish tightly in plastic wrap and then foil, or place individual portions in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat Mediterranean Strata

Reheat individual portions in a 325°F oven for 10 to 15 minutes, or until warmed through. For a larger dish, cover with foil and bake at 325°F for about 20 minutes. The oven method keeps the edges crisp and the custard tender. Microwaving works in a pinch but will make the bread softer.