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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1/2 crusty French baguette, cut into bite sized cubes
1/2 pound ham steak, diced
1/2 cup shredded Cheddar cheese
1 medium onion, diced
1 cup diced bell peppers (any color)
1 cup sliced mushrooms
3 eggs
3/4 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees.
Place the bread cubes on a baking sheet and bake in preheated oven for 7-10 minutes until toasted; cool. Once cooled, transfer half of the bread cubes into a greased casserole dish. Set aside the remaining half of bread cubes.
Meanwhile, in a skillet, melt the butter and sauté the onions, peppers and mushrooms until softened. Layer the vegetable mixture over bread cubes. Top with half of the remaining bread cubes.
Next, sprinkle the ham and shredded cheese in the casserole dish. Top with the remaining bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the bread mixture. Cover the casserole with plastic wrap and place a small plate on top to weigh it down. Place the casserole into the refrigerator to chill for at least 30 minutes or better yet, overnight, to allow the bread to absorb the egg mixture. Bake for 45-50 minutes or until puffed and golden. Remove from oven and allow to rest for 15 minutes before serving.
NOTES: This is a great dish to make for a crowd and is perfect for either a breakfast or brunch meal. Another bonus is you can make it in advance the night before and bake it the next day!
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DENVER BREAKFAST STRATA
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1/2 crusty French baguette, cut into bite sized cubes
1/2 pound ham steak, diced
1/2 cup shredded Cheddar cheese
1 medium onion, diced
1 cup diced bell peppers (any color)
1 cup sliced mushrooms
3 eggs
3/4 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees.
Place the bread cubes on a baking sheet and bake in preheated oven for 7-10 minutes until toasted; cool. Once cooled, transfer half of the bread cubes into a greased casserole dish. Set aside the remaining half of bread cubes.
Meanwhile, in a skillet, melt the butter and sauté the onions, peppers and mushrooms until softened. Layer the vegetable mixture over bread cubes. Top with half of the remaining bread cubes.
Next, sprinkle the ham and shredded cheese in the casserole dish. Top with the remaining bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the bread mixture. Cover the casserole with plastic wrap and place a small plate on top to weigh it down. Place the casserole into the refrigerator to chill for at least 30 minutes or better yet, overnight, to allow the bread to absorb the egg mixture. Bake for 45-50 minutes or until puffed and golden. Remove from oven and allow to rest for 15 minutes before serving.
NOTES: This is a great dish to make for a crowd and is perfect for either a breakfast or brunch meal. Another bonus is you can make it in advance the night before and bake it the next day!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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