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Philly Beef 'n' Pepper Strata
“Here’s a mouthwatering entree for brunch, lunch or dinner that’s quick to fix,” promises Betty Claycomb of Alverton, Pennsylvania. “It combines several convenient ingredients for a large casserole that’s pleasing to all who try it.”—Betty B. Claycomb, Alverton, Pennsylvania
12 Servings
Prep: 15 min. + chilling Bake: 1-1/4 hours + standing
Ingredients
7 cups cubed Italian bread
3-3/4 cups julienned sweet red, yellow
and/or
green peppers
1/4 cup chopped onion
3/4 pound cooked roast beef, cut into thin strips
2 cups (8 ounces) shredded Monterey Jack cheese
8 eggs
2-1/4 cups milk
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Place a third of the bread cubes in a greased 13-in. x 9-in. baking
dish. Layer with a third of the peppers, onion, roast beef and
cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk,
mustard, salt and pepper; pour over top. Cover and refrigerate for 8
hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered,
at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until
a knife inserted near the center comes out clean. Let stand for 10
minutes before serving. Yield: 12 servings.
Nutrition Facts:
1 slice equals 268 calories,
© Taste of Home 2013
2 of 2
Philly Beef 'n' Pepper Strata
(continued)
Nutrition Facts:
13 g fat (6 g saturated fat), 188 mg cholesterol, 477 mg sodium, 15 g carbohydrate, 1 g fiber, 22 g protein.
Wine:
Sparkling Wine: Enjoy this recipe with a
sparkling wine
.
© Taste of Home 2013