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Closeup of Southern Caprese Biscuit Breakfast Strata
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4.07 from 15 votes

Southern Caprese Biscuit Breakfast Strata

The perfect vegetarian dish for the colder months and Holiday season that come jam-packed with soft, fluffy biscuits, and a hearty filling.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch
Keyword: baked, biscuits, breakfast, brunch, caprese, casserole, cheese, christmas, easy, eggs, fall recipe, fluffy, food, garlic, herbs, holidays, homemade, indulge, recipe, savory, soft, southern, strata, traditional, vegetarian
Servings: 8 servings
Calories: 228kcal
Author: Shanika

Ingredients

STRATA:

  • 1 (16 oz.) can organic biscuits, store-bought or homemade (For homemade biscuits, that's about 6-8!)
  • 2 cups Almond milk, at room temp. (You can also use Whole Milk, if desired!)
  • 10 large organic eggs, at room temp.
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon smoked paprika
  • ½ teaspoon organic brown sugar, lightly packed
  • 2 cups organic Mozarella cheese
  • ½ cup grated parmesan cheese

ROASTED HERB TOMATOES:

  • 2 cups Herb Roasted Tomatoes

Instructions

  • To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.

ROAST THE TOMATOES:

  • To roast the tomatoes, see recipe. Roasting takes about 10-15 minutes.

PREPARE THE BATTER:

  • In a large bowl, whisk together the eggs, milk, and herbs + seasonings (salt, black pepper, garlic powder, parsley, oregano, basil, smoked paprika, and brown sugar. Stir in the grated parmesan. Set aside.

PREPARE THE BISCUITS:

  • If using store-bought biscuits, remove from can and cut each biscuit dough into 4 triangular pieces until all pieces are cut.

ASSEMBLY:

  • Add your biscuits pieces into the baking dish and spread around evenly then pour the batter mixture atop pieces. NOTE: It's OK if biscuits float to the top at this point.
  • Next, add the following a top the bread: egg mixture, mozzarella cheese shreds, and roasted tomatoes. For an extra layer, you can add additional cheese, if desired.
  • Bake the strata for 20 minutes (while loosely covering with foil), then remove foil and continue baking for the remaining 25 minutes or until edges are golden brown (or slightly dark brown, if preferred) and the center is set.
  • Remove from oven and let it rest for 10 minutes before slicing and serving.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Baked strata can be frozen for up to 2 months. Simply thaw out in the refrigerator overnight before leaving it at room temp. for 30 minutes and then heating in the oven.
  • OVERNIGHT + MAKE AHEAD: To do this, you'll literally follow all of the assembly steps and instead of adding it to oven to bake, you'll simply wrap your baking dish well and refrigerate overnight or for at least 8 hours before removing it the next day and letting it sit at room temp for 20 minutes or so and then baking it. Wallah!
  • ADDITIONAL INGREDIENTS: While this recipe calls for parmesan, mozzarella, and tomatoes as the star ingredients, you can also create more savoriness by adding bacon, kale, spinach, chicken, or other cheeses if your heart desires. It's truly up to you!
  • BISCUITS: If using a store-bought version, I highly recommend using Annie's or Immaculate. Speaking of making your own biscuits, I highly recommend trying this Homemade Buttermilk Biscuit recipe by Sally's Baking Addiction! 
  • GLUTEN-FREE OPTION: To ensure that this recipe is GF, be sure that biscuits (store-bought or homemade) are GF-friendly. 

Nutrition

Calories: 228kcal | Carbohydrates: 6g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 260mg | Sodium: 847mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 909IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg