Publisher Photo
Publisher Photo
The mild Italian flavor makes this dish a great choice for a brunch. I served it at my daughter's First Communion celebration. The wonderful aroma greeted guests as they came in the house.—Peggy Nelson, Webster, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 55 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 55 min. + standing

Ingredients

  • Butter or margarine, softened
  • 16 slices bread, crusts removed
  • 1 cup diced fresh tomato
  • 1/4 cup diced green pepper
  • 8 slices salami or pepperoni
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 6 eggs
  • 3 cups milk
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning

Directions

Butter one side of each slice of bread. Place eight slices buttered side up in a greased 13-in. x 9-in. baking dish. Set aside 1 tablespoon each of the tomato and green pepper. Layer salami, cheese, remaining tomato and green pepper over bread. Top with remaining bread.
In a bowl, beat the eggs, milk, basil, salt and Italian seasoning. Pour over bread. Sprinkle with reserved tomatoes and green pepper. Cover and refrigerate for at least 4 hours.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 55 minutes or until golden brown. Yield: 8 servings.
Originally published as Savory Salami Strata in Casserole Cookbook 2001, p281

Nutritional Facts

1 piece: 294 calories, 16g fat (8g saturated fat), 203mg cholesterol, 653mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 18g protein.

  • Butter or margarine, softened
  • 16 slices bread, crusts removed
  • 1 cup diced fresh tomato
  • 1/4 cup diced green pepper
  • 8 slices salami or pepperoni
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 6 eggs
  • 3 cups milk
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  1. Butter one side of each slice of bread. Place eight slices buttered side up in a greased 13-in. x 9-in. baking dish. Set aside 1 tablespoon each of the tomato and green pepper. Layer salami, cheese, remaining tomato and green pepper over bread. Top with remaining bread.
  2. In a bowl, beat the eggs, milk, basil, salt and Italian seasoning. Pour over bread. Sprinkle with reserved tomatoes and green pepper. Cover and refrigerate for at least 4 hours.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 55 minutes or until golden brown. Yield: 8 servings.
Originally published as Savory Salami Strata in Casserole Cookbook 2001, p281

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSavory Salami Strata

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review