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! 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. 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. You’ll need to add about 15 minutes to the cooking time as it will be cold coming out of the fridge.
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.
And don’t forget to put out a bowl of Hojiblanca olives on the table!
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