↞ recipe box start page
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
4 thick slices of bread
3 eggs
2 1/2 cups whole milk
salt and pepper, to taste
2-3 roasted red peppers, thinly sliced (from jar is fine)
1 onion, thinly sliced
2 Tbsp. butter or oil
3.5-4 oz. fresh Chevre (fresh goat cheese)
1 Tbsp. fresh or 1/2 tsp. dried basil leaves
Butter an 8 inch square baking dish. Cut the bread slices to fit on the bottom of the dish, using any scraps to fit into the empty spaces.
Heat 2 Tbsp. butter or oil in a non-stick skillet over medium-high heat. Add the sliced onion. Cook, stirring frequently, until the onion softens and starts to turn golden brown. (It may take up to 10 minutes or more.) Add the red peppers. Remove from heat and let cool for a few minutes.
Arrange the onion/red pepper mixture over the bread. Crumble the goat cheese over the top. Sprinkle with the basil.
Whisk eggs and milk together. Add salt and pepper. Pour the egg/milk mixture over the top of the onions, peppers, and basil. Cover with foil or plastic wrap. Refrigerate overnight.
The next morning, remove casserole from the fridge and let come to room temperature.
Set oven rack to lowest position and preheat oven to 350 degrees F. Bake casserole until brown and bubbly, about 45 minutes. (You may need to cover it with foil to prevent it from becoming too brown on top.) Let stand a few minutes before serving.
view more member recipes
ROASTED RED PEPPER, ONION, AND CHEVRE BREAKFAST STRATA CASSEROLE
view my recipes
print
save
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
4 thick slices of bread
3 eggs
2 1/2 cups whole milk
salt and pepper, to taste
2-3 roasted red peppers, thinly sliced (from jar is fine)
1 onion, thinly sliced
2 Tbsp. butter or oil
3.5-4 oz. fresh Chevre (fresh goat cheese)
1 Tbsp. fresh or 1/2 tsp. dried basil leaves
Butter an 8 inch square baking dish. Cut the bread slices to fit on the bottom of the dish, using any scraps to fit into the empty spaces.
Heat 2 Tbsp. butter or oil in a non-stick skillet over medium-high heat. Add the sliced onion. Cook, stirring frequently, until the onion softens and starts to turn golden brown. (It may take up to 10 minutes or more.) Add the red peppers. Remove from heat and let cool for a few minutes.
Arrange the onion/red pepper mixture over the bread. Crumble the goat cheese over the top. Sprinkle with the basil.
Whisk eggs and milk together. Add salt and pepper. Pour the egg/milk mixture over the top of the onions, peppers, and basil. Cover with foil or plastic wrap. Refrigerate overnight.
The next morning, remove casserole from the fridge and let come to room temperature.
Set oven rack to lowest position and preheat oven to 350 degrees F. Bake casserole until brown and bubbly, about 45 minutes. (You may need to cover it with foil to prevent it from becoming too brown on top.) Let stand a few minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Basic Breakfast Strata Casserole
by sgre52160
4 thick slices of bread (I used homemade bread) 3 eggs 2 1/2 cups whole milk salt and pepper, to taste 1-2 cups shredded cheese (cheddar or Swiss are great) Butter an 8 inch square baking dis
by sgre52160
4 thick slices of bread (I used homemade bread) 3 eggs 2 1/2 cups whole milk salt and pepper, to taste 1-2 cups shredded cheese (cheddar or Swiss are great) Butter an 8 inch square baking dis
Broiled Pepper And Chevre Spread
by HappyCook80
Broiled Pepper and Chevre Spread 1 tablespoon extra-virgin olive oil pinch ground red pepper 7 to 12 ounces French-style goat cheese freshly ground pepper Heat broiler. Combine oil and ground
by HappyCook80
Broiled Pepper and Chevre Spread 1 tablespoon extra-virgin olive oil pinch ground red pepper 7 to 12 ounces French-style goat cheese freshly ground pepper Heat broiler. Combine oil and ground
Roasted Pears With Chevre And Honey
by sgre52160
2 tablespoons unsalted butter, melted 2 firm-ripe Bosc pears, halved lengthwise and cored 3 tablespoons balsamic vinegar 4 ounces fresh goat cheese, cut into 4 pieces, room temperature 1/4 cup hon
by sgre52160
2 tablespoons unsalted butter, melted 2 firm-ripe Bosc pears, halved lengthwise and cored 3 tablespoons balsamic vinegar 4 ounces fresh goat cheese, cut into 4 pieces, room temperature 1/4 cup hon
Leek And Onion Tart With Herb Chevre
by ICOOK2
makes 4(4x12-inch)tarts 2 sheets frozen puff pastry, thawed in fridge 1 large egg, slightly beaten with 1 Tbsp milk 8 ounces soft goat cheese 4 Tablespoons fresh thyme leaves or chives, divi
by ICOOK2
makes 4(4x12-inch)tarts 2 sheets frozen puff pastry, thawed in fridge 1 large egg, slightly beaten with 1 Tbsp milk 8 ounces soft goat cheese 4 Tablespoons fresh thyme leaves or chives, divi
Southern-fried Stuffed Chicken With Roasted Red Pepper-and-vidalia Onion Gravy
by sgre52160
4 ounces cream cheese, softened 1 cup dry chicken-flavored stuffing mix 1/2 cup (2 ounces) finely shredded Romano cheese 1/2 cup chopped Vidalia onion 1/4 cup minced fresh basil leaves 4 lar
by sgre52160
4 ounces cream cheese, softened 1 cup dry chicken-flavored stuffing mix 1/2 cup (2 ounces) finely shredded Romano cheese 1/2 cup chopped Vidalia onion 1/4 cup minced fresh basil leaves 4 lar
view more member recipes
related CDKitchen recipes
Any-Kind-Of-Strata
Cheddar Breakfast Strata
Lobster Pizza with Roasted Garlic Pesto
Broccoli-cheddar Strata
Overnight Breakfast Strata
Hanger Steaks with Caramelized Onions, Mushrooms, Chevre, and Arugula