This strata showcases tomatoes, zucchini, bacon, and feta. Best of all? You don’t have to prep it the night before! By using a delicate, flaky croissant, the eggs and milk soak in quickly and perfectly.
The idea for this began last year when I began baking frittatas in the morning using veggies from my garden. Namely, zucchini and cherry tomatoes. To zest it up, I threw in some bacon and feta! Now you’ve got divinity in a baking dish! You can essentially mix and match whatever ingredients you like. I would suggest 2 veggies, 1 meat, and 1 strongish cheese. When it came to adding bread, I wanted decadent flavor. Nothing quite fits the bill like a croissant, don’t you agree? The buttery goodness is like kryptonite to me! Furthermore, it doesn’t need to soak overnight like most stratas do! That is a big bonus for me since I never think about breakfast until the sun is rising.
The best piece of advice I can give you for stratas and frittatas alike is this: treat the egg like it’s the binding and not the star of the show! Too much egg and you lose the flavors you try to showcase. A majority of the meal should be the veggies and meats you include. Enjoy!
In a medium bowl whisk eggs and milk.
Tear up croisants and mix in with eggs and milk.
Cook the bacon and chop all your veggies.
Dump all of the other ingredients in with the eggs and bread.
Bake for 40 minutes or until the center has risen.
- 8 eggs
- 1 and 1/2 croissant
- 1 cup milk
- 4 rashers of crispy bacon
- 10 cherry tomatoes
- 1/2 zucchini
- 1 tbsp oregano and or basil (fresh or dried)
- 1/4 cup feta cheese
- salt and pepper to taste
- In a medium bowl whisk eggs and milk.
- Tear up croisants and mix in with eggs and milk.
- Preheat the oven to 350.
- Cook the bacon and chop all your veggies.
- Dump all of the other ingredients in with the eggs and bread.
- Pour into a medium sized, greased baking dish.
- Bake for 40 minutes or until the center has risen.