Breakfast Strata with Sourdough, Salsa and Cheddar

This is a great make-ahead breakfast for any busy weekend! I chose to use sourdough bread for flavor, but you can use any bread you have on hand (french baguette, sandwich bread, rye, pumpernickel, and so on). 

Note: If you want to make this dish ahead, simply prepare it as directed and refrigerate for up to 24 hours before baking. 

Breakfast Strata

2 cups cubed sourdough bread, cut into 1-inch cubes

6 large eggs

1 cup milk

1/2 cup salsa

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese, divided 

Preheat the oven to 350 degrees. 

Arrange the bread in the bottom of a baking dish. 

Whisk together the eggs, milk, salsa, seasonings, salt, pepper, and 1/2 cup of the cheese. 

Pour the mixture over the bread.

Sprinkle over the remaining cheese. Bake for 30 minutes, until the cheese melts and the eggs are set. 

Serves 4