Breakfast Strata with Artichokes + Leeks

This vegetarian Breakfast Strata is made with artichokes, leeks, and gruyère for a savory and hearty breakfast!

Course Breakfast

Cuisine French

Keyword artichokes, bread, dijon mustard, eggs, leeks, milk, thyme

Prep Time 30

Cook Time 1

Resting Time 12

Servings

Calories 515kcal

Equipment

9x13" Casserole Dish

Ingredients

Sautéed Veg

1 Shallot diced
1 Large Leek just the white and light green parts
1 Tbsp Olive Oil
1/4 Tsp Salt
Black Pepper to taste

The Strata

8 Cups Cubed French Bread or Sourdough see notes
8 Eggs
2 Cups Whole Milk
1 Tbsp Dijon Mustard
2 Tsp Fresh Thyme
1 Tsp Salt
1 Tsp Fresh-Cracked Black Pepper
2 Cups Shredded Gruyère
1 1/2 Cups Jarred Artichoke Hearts drained and chopped

For Garnishing

Fresh Chives chopped

Instructions

Preparing the Strata

Preheat your oven to 400 degrees F.
To begin, cube your French bread or sourdough into cubes that are about 3/4-1 inch wide (though they don't need to be exact). Spread them out on a large sheet pan, and bake at 400 for 10 minutes, or until the bread is dry and lightly toasted. When done, remove from the oven and set aside.
Cut off the bulb end and the dark green parts of your leek. Compost or set aside to make veggie broth. Then, cut the leek in quarters, lengthwise, then cut the quarters again into small semicircles about 1/4" wide. Wash the cut leeks well, then drain and dry completely with a clean towel or paper towels.
Bring the olive oil to medium-low heat in a sauté pan. Add the washed and dried cut leek and shallot, and sauté for about 5-6 minutes, or until the leeks soften and the shallot becomes translucent. Season with the salt and pepper and stir well. When done, remove from heat and set aside.
In a large mixing bowl, add the eggs, whole milk, mustard, thyme, salt, and pepper. Whisk well until everything is homogenous and you don't see any streaks of egg whites left.
Use a stick of butter to grease your 9x13" baking dish. Then, add about half of the bread, sautéed leeks and shallots, and artichokes, and top it with half of the gruyère cheese. Then, repeat this with the remaining bread, veggies, artichokes, and cheese. Pour the egg mixture evenly over everything.
Cover the baking dish with cling wrap or beeswax wrap, and let it rest in the refrigerator for at LEAST four hours, preferably overnight.

Cooking the Strata

When ready to cook the strata, preheat your oven to 350 degrees F.
Take the strata out of the refrigerator, remove the cling wrap, and cover the baking dish with foil. Bake the strata, covered, for 40 minutes.
After 40 minutes, uncover the strata, and cook for another 15-20 minutes, or until the center is set and the bread is browned on top. If desired, you can broil the strata for about 2-3 minutes for extra browning, if you'd like.
Garnish the strata with chopped chives.
Let the strata rest about 10-15 minutes before serving.
Enjoy!

Notes

You want to use a good, crusty bread from a bakery for this recipe - not the type of bread you find in the sandwich bread + jam aisle.
Use just the white and light green parts of the leek for this recipe. You can save the (washed) dark green parts to use to make vegetable stock or to flavor soups!
If you can't find Gruyère cheese, a sharp Swiss cheese will do just fine!
Use jarred, marinated artichoke hearts for this recipe, not canned ones in brine.

Nutrition

https://wellandfull.com/2026/11/breakfast-strata-with-artichokes-leeks/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)