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, 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 egg, lightly beaten
  • 3 cups 2% 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 13x9-in. baking dish. Set aside 1 tablespoon each of the tomato and green pepper. Layer with salami, cheese, remaining tomato and green pepper. Top with remaining bread.
In a large bowl, whisk 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 a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. 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, 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 egg, lightly beaten
  • 3 cups 2% 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 13x9-in. baking dish. Set aside 1 tablespoon each of the tomato and green pepper. Layer with salami, cheese, remaining tomato and green pepper. Top with remaining bread.
  2. In a large bowl, whisk 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 a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Savory Salami Strata in Casserole Cookbook 2001, p281

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