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When it comes to breakfast or brunch, this Southern Caprese Biscuit Breakfast Strata is one evolutionary dish. Based with soft, fluffy Southern-style biscuits that comes nestled in between mozzarella and parmesan cheeses, roasted tomatoes, and a creamy well-seasoned egg mixture, this breakfast strata is the perfect family breakfast or brunch meal on any given day. Gluten-Free, Overnight + Make Ahead options.
Holiday mornings call for easy breakfast casserole recipes! This Southern Caprese Biscuit Breakfast Strata is inspired by my Veggie Breakfast Strata with a southern twist. It's the perfect answer to feeding your family during the holidays or whenever you need a quick-fix breakfast.
Just like my Southern Caprese Biscuit Breakfast Strata and Baked Pumpkin French Toast Casserole + Maple Pecan Sweet Potato French Toast Casserole prepping this the night before keeps mornings relaxed. It's a game-changer for a smoother holiday morning routine! Instead of using day-old bread like many strata recipes, I use organic canned biscuits to soak up the savory egg custard.
This is a lifesaver when feeding a crowd--loved by both kids and adults, this recipe is incredibly versatile, allowing for various ingredient tweaks--With a simple tweak like adding in bacon for a more 'meaty' option or using gluten-free biscuits, it easily adapts to different dietary needs.
OK, so if you aren't aware of what a strata is, then let me break it down. A strata is basically a layered casserole dish that consists of the following elements: bread, egg, + cheese. Like many casseroles, you can always add your variation of favorite ingredients to create a new flavor and experience with each dish. It's that simple, ya'll.
To start, simply lightly grease a medium baking dish with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit then you will prepare the batter! Whisk together the eggs, milk, and herbs + seasonings.
Add your biscuits (homemade or store-bought) 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. Then add in the herb roasted tomatoes and bake to golden cheesy perfection!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Southern Caprese Biscuit Breakfast Strata. Everything from my fave casserole pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
When it comes to the bread base of a strata, there are SO many options. For this dish, I wanted to keep things simple with store-bought biscuits, however, you can choose to make your biscuits from scratch and add them in.
In addition, I love the idea of switching things up to create a new delicious bite, therefore, I'd recommend using either brioche bread, croissants, or even bagels. It's truly up to you and it depends on what you're feeling in the mood for.
Even though this strata recipe is based on using parmesan + mozzerella you can also switch things up and add a new flare to it's flavor profile by adding any of the following grated cheeses:
This recipe for Southern Caprese Biscuit Breakfast Strata is incredibly versatile. You can customize it by adding more ingredients like bacon for a 'meat' option. Here are some additional ideas to jazz it up!
Okay, this breakfast casserole recipe is already mouthwatering and oh-so-satisfying, but I can't resist adding a few extra treats to create the ultimate breakfast or brunch spread. Here are my top favorite sides that take this meal to the next level:
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.
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!
This breakfast casserole is typically done when the center is set and doesn't jiggle when gently shaken. You can also insert a toothpick or knife into the center—when it comes out clean, it's ready.
You can opt for a homemade gluten-free biscuit using my recipe for Gluten-Free Cheddar Bay Biscuits or choose to use store-bought gluten-free biscuits instead for this egg casserole recipe!
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If you tried this Southern Caprese Biscuit Breakfast Strata recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
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Southern Caprese Biscuit Breakfast Strata.
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This was really delicious. I added in two thinly sliced green onions and it added such good flavor. I put some biscuits on the bottom and some on the top and it was perfect. Will definitely make again.
Hi Nancy! I'm so happy to hear that you enjoyed this recipe! I love the addition of green onions---Yum! Thanks so much for giving it a try! 🙂
I'm new at this and have a quick question about the biscuits. Are they baked BEFORE you make the recipe and then you use them in layering in the recipe or do you put the dough in unbaked?
Hi Patty! You place the biscuit dough in unbaked and then layer it with the remaining ingredients. Everything bakes at once.
This was delicious!! I made it ahead on Christmas Eve and baked it Christmas morning. The flavor was wonderful! The only change I made to recipe was substituting 1/2 tsp of oregano because I didn’t have any parley.
When I make this again, and I definitely will, I will only put half of the store- bought biscuit on the bottom of the casserole dish and half on the top. I put a full biscuit on the bottom, then tomatoes, cheese, egg mixture, then an entire biscuit, more egg mixture and more cheese- and it baked up WAY TOO MUCH! It was yummy, but very messy. 😁. If you have a very deep pan, go for it, but if you have a typical Pyrex dish, I would recommend only half a biscuit on top and bottom.
Thank you for a wonderful recipe, and I can’t wait to make it again!
Hi Katie! Happy Holidays! I am so thrilled that you enjoyed this recipe! That truly makes me happy! 🙂
Thanks so much for sharing your tips and suggestions-----this is definitely helpful to others looking to give this recipe a try! I truly appreciate you taking the time to share your love for this! Xx