Philly Beef ‘n’ Pepper Strata

Name: Philly Beef 'n' Pepper Strata
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 servings.
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 shredded Monterey Jack cheese; 8 large eggs; 2-1/4 cups milk; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper

Here's a mouthwatering entree for brunch, lunch or dinner that's quick to fix. It combines several convenient ingredients for a large casserole that's pleasing to all who try it. —Betty Claycomb, Alverton, Pennsylvania

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 shredded Monterey Jack cheese
8 large 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 13x9-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 in the center comes out clean. Let stand for 10 minutes before serving.