Soppresstrata

Name: Soppresstrata
Ingredients: 10 large eggs; 2 1/2 cups whole milk; 2 cups Italian cheese blend (about 8 oz.); 1/2 cup chopped spicy soppressata (about 5 oz.); 1/2 cup chopped sweet cherry peppers; 2 tsp. dried Italian seasoning; 1 round loaf (about 1 lb.); Italian bread, cut into 1-inch cubes; Chopped fresh flat-leaf parsley, for garnish

Assemble the strata the night before, then bake it for breakfast. So easy!

Author:: Nicole Papantoniou
Publish date:: Jan 12, 2021

soppresstrata — Photography by Kate Mathis

Recipe by Nicole Papantoniou

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here .


Start to Finish: 10 Hours (includes overnight chilling)	Servings: 12

Ingredients

10 large eggs
2 1/2 cups whole milk
2 cups Italian cheese blend (about 8 oz.)
1/2 cup chopped spicy soppressata (about 5 oz.)
1/2 cup chopped sweet cherry peppers
2 tsp. dried Italian seasoning
1 round loaf (about 1 lb.)
Italian bread, cut into 1-inch cubes
Chopped fresh flat-leaf parsley, for garnish

Preparation

In large bowl, whisk eggs, milk, cheese, soppressata, peppers, and Italian seasoning. Toss with bread cubes. Transfer to a large greased baking dish. Cover with foil and refrigerate overnight. Let stand at room temperature for about 30 minutes before baking. Meanwhile, preheat oven to 350°. Bake, covered, for 25 minutes. Remove foil and bake until browned on top, about 25 minutes more. Let cool slightly, then garnish with parsley.