For those of us who have a savory tooth in the morning: artichoke and goat cheese strata. Cheesy comfort in every bite.
Yield: 6 servings
Ingredients
1 tbsp olive oil
1 large shallot, finely chopped
1 (10 oz) package frozen artichoke hearts, thawed
2 cloves garlic, minced
½ tsp dried herbs de provence
1¾ cup milk
½ tsp freshly ground black pepper
¼ tsp salt
4 large eggs
¼ cup grated pecorino romano
½ lb bread, cut into 1-inch cubes
4 oz goat cheese, crumbled
Instructions
Heat oven to 375F.
In a large nonstick skillet, heat the olive oil over medium heat. Stir in the shallots and a pinch of salt, and cook until translucent, 3-4 minutes. Add in the artichoke hearts and garlic. Saute until artichokes are golden, about 8 minutes. Stir in the herbs de provence and remove from the heat.
In a large bowl, whisk together the milk, black pepper, salt, eggs, and pecorino romano. Stir in the bread cubes and artichoke mixture. Let sit for 20 minutes.
Spray an 8x8-inch pan with cooking spray. Put half of the bread mixture in the pan. Top with half of the goat cheese crumbs. Add remaining bread and top with remaining goat cheese. Bake for 50 minutes or until bubbling and brown.