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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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A good breakfast or brunch casserole. Heck, it's good anytime. Make the night before and put in the refrigerator overnight. Pop it in the oven and breakfast is done. Ingredients:
3/4 cup diced onion |
1/2 cup diced green onion |
1 (8 ounce) package fresh mushrooms, sliced |
2 tablespoons olive oil |
1 red bell pepper, cut into thin strips |
1 green bell pepper, cut into thin strips |
5 cups italian bread, cubes 1 inch |
1 1/2 cups shredded cheddar cheese |
1/2 cup shredded parmesan cheese |
6 large eggs |
1 3/4 cups milk |
1 tablespoon dijon mustard |
1/2-1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon hot sauce |
Directions:
1. Let oil get hot in a large skillet.
2. Add in onions and mushrooms; saute until tender.
3. Add in bell pepper; cook and stir frequently for 10 minutes or until liquid evaporates.
4. Put 2 1/2 cups bread cubes evenly in a lightly greased 11x7 inch baking dish.
5. Top with half of the mushroom mixture.
6. Sprinkle with half the cheddar cheese and half the parmesan cheese; repeat layers.
7. In a mixing bowl, whisk the eggs, milk, mustard, salt, pepper, and hot sauce until well blended; pour over the strata.
8. Cover and refrigerate 8 hours.
9. Let strata set out on counter for 15 minutes while the oven is preheating.
10. Bake at 350° for 45 minutes or until set.
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