Breakfast Strata with Hojiblanca Olives and Chorizo
This Breakfast strata is everything that you love about a baked egg/cheese/bread strata but with delicious Spanish flavors. It's easy to make and can be assembled a day in advance making it the ideal recipe for brunch!
This post is sponsored by European Olives.
Around here, a breakfast strata is officially called an Eggy Cheesy Bread-y Thing. This version is one of our favorites.
It's loaded with Spanish flavors like chorizo, smoked paprika, and tasty Hojiblanca olives.
If you're looking for an easy brunch recipe, this is it. It can be assembled a day in advance so all you have to do is put it into the oven in the morning.
You'll love the combination of the flavorful chorizo, buttery European olives, melty cheese, and sourdough bread. It's impossible to resist!
Why we use European olives in this recipe
European olives are a natural choice for breakfast strata. We love buttery Hojiblanca olives. They're mild-flavored, so they work great in this recipe. We use them often in cooking as they add the perfect light flavor to a dish.
We always have some on hand as they make a delicious (and healthy!) snack. They're great for packing in a work or school lunch or for a little pre-dinner nibble.
In Canada, 1 out of every 2 olives eaten comes from Spain, including the Hojiblanca olives used in this breakfast strata recipe.
How to make a breakfast strata
There are three parts to making breakfast strata, and each is very simple.
- Cook the veggies and meat. In this version, we've opted for onions, garlic, chorizo sausage, peppers, and Hojiblanca olives.
- Make the custard. Whisk eggs with milk, grated cheese, and a few spices. Easy!
- Assemble the strata. Add the bread cubes to a baking dish, top with the veggies, then pour the custard over the top.
Now all you have to do is cover the strata and pop it into the oven. Or you can put it into your fridge and pat yourself on the back knowing that tomorrow morning's breakfast is already made.
Full recipe in the recipe card below.
Overnight breakfast strata recipe
This recipe, like all breakfast strata recipes, can be made up to 24 hours in advance. Simply assemble the strata, cover it, then put it into the fridge until you're ready to bake it.
You'll need to add about 15 minutes to the cooking time as it will be cold coming out of the fridge.
Breakfast strata variations
A breakfast strata is an incredibly versatile recipe. At its heart, it's bread, eggs, and cheese. But what you add to those delicious three is really up to you. Here are a few ideas to keep this breakfast strata new and fresh each time you make it.
- Switch up the cheese: Any cheese that melts well works great in this recipe.
- Use Gordal or Manzanilla olives.
- Instead of chorizo, use your favorite breakfast sausage.
- Add spinach, kale, or chard when you're cooking the veggies and sausage.
What to serve with breakfast strata
And don't forget to put out a bowl of Hojiblanca olives on the table!
More breakfast recipes
- Spanish Baked Eggs with Roasted Garlic and Hojiblanca Olives from Spain
- Spanish Breakfast Potatoes with Gordal Olives from Spain
More recipes using European olives
- Spanish Chicken Bake with Kale and Manzanilla Olives from Spain
- White Bean Dip with Hojiblanca Olives from Spain
- Spanish Chicken and Cauliflower Rice with Manzanilla Olives from Spain
- Easy Marinated Olives from Spain
- Stuffed Spanish Pork Chops with Gordal Olives
Popular Make Ahead Breakfast Recipes
- Homemade Breakfast Sausage Patties
- Lightened Up Feta Tomato Spinach Strata
- Make Ahead Veggie Chorizo Egg Breakfast Casserole
- Gruyere, White Cheddar, and Kale Strata
This breakfast strata is everything that you love about a baked egg/cheese/bread strata but with delicious Spanish flavors. It's easy to make and can be assembled a day in advance making it the ideal recipe for brunch!
- 1 tablespoon olive oil (plus extra to grease the baking dish)
- 1 medium onion, minced
- 1 lb. fresh chorizo sausage, skin removed and chopped
- 4 garlic cloves, minced
- 1 cup chopped Hojiblanca Olives
- 2 red bell peppers, chopped
- 12 large eggs
- 3 cups whole milk
- 4 cups grated gruyere cheese, divided (can sub another alpine cheese, such as emmental or comté)
- 2 teaspoons EACH: smoked Spanish paprika and oregano
- 1 teaspoon EACH: salt and pepper
- 1 loaf sourdough bread, sliced into 1” cubes
- Minced chives, to garnish
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent, about 3 minutes. Add the sausage and garlic and cook until the sausage is fully cooked, about 7 minutes. Mix in the Hojiblanca olives and red peppers and set the pan aside.
- While the sausage is cooking, whisk the eggs, milk, cheese, Spanish paprika, oregano, salt, and pepper in a large bowl.
- Grease an 11×9 inch baking dish with olive oil, then add the cubed bread. Top evenly with the cooked onions and chorizo. Pour the whisked eggs and milk over top and gently push any exposed bread down into the custard. Cover the baking dish with foil and either bake immediately or refrigerate for up to 24 hours.
To bake the breakfast strata
- Preheat your oven to 375 degrees Fahrenheit.
- Bake the strata covered for 35 minutes then remove the foil and continue to bake for 20 minutes, until the strata is puffed, golden on top, and the eggs have set. (See notes)
- Let the strata rest for 10 minutes before serving.
If you've refrigerated the strata overnight, remove it from the fridge while your oven is preheating then cook the strata covered for 50 minutes.