Okay, let’s be honest, sometimes you just need a breakfast bake that’s completely comforting but doesn’t feel heavy or boring. We all love those rich, cheesy egg casseroles, right? Well, I found the absolute best way to shake things up for weekend brunch: the Southern Caprese Biscuit Breakfast Strata. I know, the name is a mouthful, but just picture it—the fluffiness of Southern buttermilk biscuits cuddling up with bright Italian flavors, like fresh basil and melting mozzarella. Seriously, wow!
The first time I tried combining those two worlds, I was a little skeptical, but my family went wild for it. It’s the perfect marriage of comfort food and fresh summer taste. It tastes gourmet, but I promise you, it comes together faster than you’d think. Trust me when I say this strata has already become the star of every Sunday morning we have company over.
We use those store-bought biscuits because who has time for homemade before 9 AM? I found a great trick for maximizing flavor in the egg mix, which you can see in this amazing bacon, egg, and cheese sandwich recipe—it uses Dijon, and guess what? It works wonders here too!
Gathering Ingredients for Your Southern Caprese Biscuit Breakfast Strata
Okay, let’s get down to the absolute must-haves. For this strata, quality really does matter since the flavors are so vibrant. You definitely want those refrigerated buttermilk biscuits—eight of them, cut into quarters, that’s the secret to that perfect cozy base you’ll see later on.
We need four eggs whisked with a cup of milk—I always use whole milk for richness, it’s worth it! Don’t forget a little pop of spice from the Dijon mustard, salt, and pepper. Make sure your tomatoes are halved and your fresh mozzarella is torn into nice little pieces. And please, use fresh basil! You can check out how I make my spicy honey butter biscuits to see how much I value fresh flavor!
Prepping the Components of the Southern Caprese Biscuit Breakfast Strata
Before this gorgeous strata goes into the fridge to chill out, we need to do a little foundational work. It’s super simple, but getting these initial steps right means the biscuits absorb all that eggy goodness without collapsing into soup!
First things first, grab your 9×9 baking dish and grease it up well; I like to use a little bit of that melted butter or even cooking spray. Once that’s done, you’re going to prepare your primary structure: cutting those eight biscuits into quarters. That’s typically two cuts per biscuit, dividing it into four little pieces.
Assembling the Layers of the Southern Caprese Biscuit Breakfast Strata
Now we build! Start by completely covering that greased pan bottom with your quartered biscuits. Try to distribute them evenly so every slice ends up with a fluffy base. Next up, scatter those halved cherry tomatoes right over the biscuits. Don’t be shy with the fresh mozzarella—tear it into small chunks and sprinkle it everywhere. You want cheese pockets throughout!
Once the solids are down, turn your attention to the egg custard. Give that whisked egg and milk mix another good stir right before you pour it over everything. Pour slowly and try to make sure it flows right down between the biscuit pieces. This is where having those little gaps you created earlier really pays off! Finally, hit the top with your chopped fresh basil and that grated Parmesan. Everything needs to look balanced before the soak.
If you want to see how I handle heavy liquids in other recipes, take a peek at my no-fail casserole layering guide; the principle is the same: even distribution is everything!
The Essential Soaking Time for a Perfect Southern Caprese Biscuit Breakfast Strata
Listen to me on this part, okay? You absolutely cannot skip the soak. The recipe calls for at least two hours in the fridge, but honestly, overnight is where the magic happens. That time lets the dry biscuits totally soak up the egg mixture. If you try to bake it right away, the middle will be dry and crumbly, and the edges will be soggy—we don’t want that tough situation!
When it soaks overnight, the starches in the biscuit gently absorb the liquid, which helps it set up beautifully when it bakes. It transforms from just biscuits swimming in milk to one cohesive, sliceable, fluffy breakfast masterpiece. It’s worth setting this aside the night before!
Baking Your Southern Caprese Biscuit Breakfast Strata to Golden Perfection
The waiting is the hardest part, isn’t it? Once your strata has had its long, cozy nap in the fridge, it’s showtime! You absolutely must preheat that oven to 375 degrees Fahrenheit. Don’t try to rush it; a hot oven is key for puffing up those biscuits beautifully.
Pop your dish in and plan to bake it for about 35 to 40 minutes. You’re looking for it to be nice and puffed up, and the center needs to look completely set—no jiggly spots allowed! Sometimes, if your oven runs a little hot, the Parmesan on top can brown way too fast. If you see that happening before the middle is cooked, just loosely tent some foil over the top for the last ten minutes. It’s a lifesaver trick I learned watching my aunt tackle her famous biscuits and gravy casserole!
Checking Doneness and Resting the Southern Caprese Biscuit Breakfast Strata
How do you know it’s done? That gorgeous golden top is your first clue, but you need to check the center. It should feel firm when you gently press on it—no wet spots! I usually stick a thin knife right in the middle, and it should come out clean or with just a few moist crumbs attached. That’s perfect!
Here’s the final, non-negotiable step: let it rest! Seriously, keep your hands off for at least five minutes after it comes out. If you cut into it immediately, everything will just run out because the structure needs a moment to settle. Those five minutes make the difference between a neat square and a cheesy puddle.
Tips for the Ultimate Southern Caprese Biscuit Breakfast Strata
Now that you’ve mastered the basics, I want to share a few little secrets that I swear by to make this strata truly pop. First off, let’s talk cheese. You need fresh mozzarella, the kind packed in water, torn by hand. If you use the pre-shredded, low-moisture stuff, you end up with a greasy layer instead of those beautiful, stretchy pockets of melted goodness. It makes all the difference in this Italian-meets-Southern mashup!
Also, pay attention to your basil—don’t chop it until the very last second before it goes into the pan. Basil turns black so fast once it hits air! I learned this the hard way when I prepped everything for a brunch party at 8 AM, and by 10 AM, my beautiful green specks looked bruised and sad. A little trick I use to keep things flavorful is adding a small dash of smoked paprika to the egg mixture along with the salt and pepper. It gives it just a hint of depth that tastes amazing next to those bright tomatoes. Check out my post on butter swim biscuits for other ways to boost savory flavor quickly!
Variations on the Southern Caprese Biscuit Breakfast Strata
Even though this Southern Caprese Biscuit Breakfast Strata is perfect as is, I love playing around with it! Since the base is so sturdy, it handles extra additions really well. If you want to sneak in some greens, chopped fresh spinach stirred into the egg mix before pouring works beautifully; it just wilts down into the layer.
If mozzarella isn’t your absolute favorite cheese for some reason, you can swap half of it out for provolone—it melts just as well but gives you a slightly sharper tang. And hey, if you aren’t worried about keeping this vegetarian for brunch, a little bit of finely diced cured meat like prosciutto or even cooked breakfast sausage crumbled over where you put the tomatoes adds a fantastic salty kick. I once made a version with sun-dried tomatoes instead of fresh ones, and wow, that was intense and delicious! You can see how well savory additions work in my asparagus and mozzarella pastry recipe.
Make-Ahead and Storage for Your Southern Caprese Biscuit Breakfast Strata
This strata is seriously made for busy mornings! If you want zero work come breakfast time, cover that assembled, unbaked dish really tightly with plastic wrap. Make sure the wrap doesn’t touch the basil on top unless you want it sticking to everything. Pop it straight into the fridge. It’s happy there overnight, soaking and setting up perfectly.
Once it’s baked, leftovers store beautifully too! Keep any unused portions tightly covered in the fridge for up to three days. When you want to reheat a slice, I highly recommend using the oven or even an air fryer at about 325 degrees until it’s warmed through. The texture stays much better that way than if you use the microwave. You can find more great tips on prepping these kinds of dishes ahead of time on my casserole prep guide!
Serving Suggestions for the Southern Caprese Biscuit Breakfast Strata
Because this strata is so rich with eggs, cheese, and biscuits, it really sings when paired with something light and bright. I usually skip heavy sides entirely. A simple bowl of mixed summer fruit—maybe just some melon and berries—is perfect to cut through the creaminess.
For drinks, you absolutely need something refreshing! Since we’re leaning into that Southern vibe, nothing beats a tall glass of slightly tart, perfectly sweet traditional Southern sweet tea. It’s the perfect counterbalance, honestly. It makes the whole brunch feel complete!
Frequently Asked Questions About the Southern Caprese Biscuit Breakfast Strata
I get so many questions whenever I post this strata on social media, so let’s tackle the top concerns right here! First of all, yes, you can use homemade biscuits, but you need to bake them off first, let them cool completely, and then cut them. Using raw refrigerated biscuits straight from the can is completely necessary for that perfect overnight absorption!
Another big question: Can I bake this immediately? Technically, yes, but please don’t! If you skip that minimum two-hour soak, the egg mixture won’t penetrate the biscuits properly, and you end up with dry chunks floating in a soupy bottom. Overnight is always better for this biscuit casserole.
What pan works best? I stick to my trusty 9×9 inch baking dish because it’s deep enough to hold everything without spilling. A 9×13 pan will work, but you’ll need to significantly increase your ingredient amounts, or your strata will be way too thin and cook in like ten minutes flat! If you love this kind of handheld breakfast perfection, you have to check out my irresistible breakfast pizza recipe next!
Nutritional Estimates for Southern Caprese Biscuit Breakfast Strata
I always get asked about the bigger picture, so here’s a quick look at what the nutrition estimates look like for one slice of this amazing breakfast bake. Remember, these numbers are just estimates; your exact results depend on the specific brand of biscuits and milk you use!
- Serving Size: 1 slice
- Calories: 350
- Fat: 20g
- Protein: 18g
- Carbohydrates: 28g
It’s a hearty meal, for sure! Since we use whole milk and full-fat mozzarella, the fat content is definitely there, but that’s where the flavor lives, right? For some lighter ideas that still pack a punch, check out my tips on fueling your day with high-protein options!
Nutritional Estimates for Southern Caprese Biscuit Breakfast Strata
I always get asked about the bigger picture, so here’s a quick look at what the nutrition estimates look like for one slice of this amazing breakfast bake. Remember, these numbers are just estimates; your exact results depend on the specific brand of biscuits and milk you use! If you’re looking for ways to lighten things up without sacrificing flavor, check out my post on fueling your day with high-protein options!
- Serving Size: 1 slice
- Calories: 350
- Fat: 20g
- Protein: 18g
- Carbohydrates: 28g
It’s a hearty meal, for sure! Since we use whole milk and full-fat mozzarella, the fat content is definitely there, but that’s where the deliciousness is! Knowing the starting point helps when planning out special brunch menus.
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Southern Caprese Biscuit Breakfast Strata
- Total Time: 160 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory breakfast casserole featuring biscuits, tomatoes, mozzarella, and basil with a Southern twist.
Ingredients
- 8 refrigerated buttermilk biscuits, cut into quarters
- 4 large eggs
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella, torn into small pieces
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Grease a 9×9 inch baking dish.
- Arrange the quartered biscuits evenly in the bottom of the prepared dish.
- Scatter the halved tomatoes and torn mozzarella pieces over the biscuits.
- In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until combined.
- Pour the egg mixture evenly over the biscuits and cheese layer.
- Sprinkle the chopped basil and Parmesan cheese over the top.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Remove the plastic wrap and bake for 35 to 40 minutes, or until the strata is puffed and the center is set.
- Let the strata rest for 5 minutes before cutting and serving.
Notes
- For a richer flavor, use whole milk in the egg mixture.
- You can prepare the entire dish the day before serving.
- If the top browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 18
- Cholesterol: 150
Keywords: Southern Caprese Biscuit Breakfast Strata, biscuit casserole, breakfast bake, tomato mozzarella strata, brunch recipe