Print Friendly Recipe
- Tasty breakfast or brunch casserole.
- Peggy C.
Serves/Makes:8 or more
- 1-1/2 cups (350 ml) finely chopped onion
- 1 cup (225 ml) finely chopped scallions
- 1 lb (.5 kg). mushrooms, sliced thin
- 3 tbsp (45 ml) olive oil
- 2 red bell peppers, cut into thin strips
- 2 green peppers, cut into thin strips
- 9 cups (2125 ml) crusty bread cut into 1 inch cubes (9 cups (2125 ml) = about 1 1/2 loaves of bread)
- 8 oz (224 grm). Canadian bacon (or ham) thick sliced and then diced into 1 inch cubes.
- 2-1/2 cups (600 ml) coarsely grated extra-sharp chedder cheese (2-1/2 cups (600 ml) = about 10 oz (280 grm).)
- salt and freshly ground pepper, to taste
- 1 cup (225 ml) freshly grated parmesean cheese
- 12 eggs
- 3-1/2 cups (825 ml) milk
- 3 tbsp (45 ml) Dijon mustard
- Tabasco sauce, to taste
- In a large skillet cook the onion, scallions, and mushrooms in oil over moderately low heat, stirring until onion has softened.
- Add peppers and salt and pepper to taste, and cook the mixture over moderate heat for 10 to 15 minutes, or until all the liquid the mushrooms give off has evaporatd and peppers are tender.
- Arrange half the bread cubes in a large, shallow, buttered 4-1/2 quarts (4250 ml) baking dish, spread half the vegetable mixture over them and thn half the Canadian bacon.
- Sprinkle half the cheddar and half the parmesean cheese over the vegetables.
- Repeat layers with bread cubes, vegetables, bacon, and both cheeses.
- Whisk together eggs, milk, Dijon, Tabasco, and salt and pepper to taste.
- Pour the egg mixture evenly over the strata and chill the casserole, covered, overnight.
- Let the strata stand at room temperature for 15 minutes and bake in a preheated 350 degree (175 C.) oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.
- Recipe is from Pam Rodgers via S. Schoff, 9/02.
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