031 / 75 · After Sunrise
Tomato and Cheddar Breakfast Strata for Two
2 generous breakfast portions · Active 15 min · Total 1 hr 5 min
Print recipe · PDFA small bread-and-egg bake makes a calm meal at home after a shift. Tomatoes soften into the bread while cheddar browns on top. The bread is given a short soak rather than requiring an overnight plan, and the pan is small enough to make two portions. This is a food idea, not a rule about when someone should eat; use it at the time that fits your household.
The bread should absorb, not float
Use day-old bread with a soft crumb and a reasonably thin crust. Tear it into small pieces and leave it in the egg mixture for ten minutes, turning once so the dry top pieces absorb liquid. Very fresh bread can become mushy, while a loaf with an extremely hard crust may stay chewy. The measured dish size keeps the custard deep enough to set evenly.
Check the middle of the bake
The top may color before the center sets. Test the middle with a thermometer, aiming for 160°F/71°C for the egg mixture, and look for a center that is set rather than sloshing. Rest the dish briefly before cutting so the portions hold together. If the top is becoming dark early, cover loosely with foil while keeping it clear of oven elements.
Ingredients
- 1 teaspoon butter for the dish
- 3 large eggs
- 3/4 cup milk (180 ml)
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 3 thick slices day-old bread, torn into 1-inch pieces (120 g)
- 1 cup cherry tomatoes, halved (150 g)
- 3/4 cup grated cheddar (75 g), divided
- 1 tablespoon chopped chives
Set out
Conventional oven, Small 1-quart baking dish, about 7 by 5 inches, Mixing bowl, Food thermometer
Allergens
Egg, Milk, Wheat. Check labels and substitutions.
Make it
- Heat the oven to 375°F/190°C. Butter the small baking dish.
- Whisk eggs, milk, salt and black pepper in the bowl. Fold in bread, tomatoes, half the cheddar and chives. Rest for 10 minutes, turning the bread once.
- Transfer to the dish and sprinkle with remaining cheddar. Bake for 30–35 minutes, until golden and the center is set and reaches 160°F/71°C.
- Rest for 5 minutes, then cut into two portions and serve.
Make the dish easy to finish
Set out the baking dish and measure the dry ingredients before leaving for work if that helps the morning. Keep eggs, milk and cheese refrigerated until the recipe starts; preparation should not mean leaving perishable ingredients on the counter overnight.
A useful detail
Place the baking dish on a small tray if it is very full, so an occasional drop cannot spill onto the oven floor.
Another way
- Use diced drained roasted red peppers instead of tomatoes.
- Replace cheddar with grated Gruyere for a more nutty flavor.
Keep it well
Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat covered until the center reaches 165°F/74°C. The bread texture softens during storage but the bake remains easy to portion.