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Breakfast & Brunch Recipes

Oatmeal Pancakes  
Stovetop Frittata O,E
Breakfast Frittata E
Brunch Strata  
Dutch Babies  
Spicy Indian Oatmeal  


Brunch Strata

Contributed by: Melinda



3 large red bell peppers
2 tbl Dijon style mustard
6 slices very firm whole wheat bread
1 10 ounce package frozen chopped spinach, defrosted
1 cup grated cheddar cheese (or Provolone or Fontina)
4 eggs
1-1/2 cups milk
Salt
Freshly ground pepper
  • Over a gas flame or very hot grill, place cleaned whole peppers. Allow skin to blacken turning with tongs as they become completed charred on the outside.
  • When fully charred, remove peppers and place underneath a bowl on the counter, or place inside a plastic bag and turn under the open end. This allows them to steam. Leave until cool enough to handle.
  • When peppers have cooled, remove from bowl or bag and using your fingers, wipe off the charred outer skin.
  • Remove stems, seeds and white membrane, then slice into thin strips.
  • Squeeze out all the moisture from the spinach.
  • Arrange 3 slices of bread to cover bottom of baking dish, cutting excess as needed.
  • Cover bread with half the peppers.
  • Sprinkle half of the spinach over peppers.
  • Cover with half the shredded cheese.
  • Repeat, using remaining peppers, spinach and cheese.
  • Whisk eggs and mustard together in a bowl.
  • Whisk in milk, salt, and pepper.
  • Pour mixture over bread and vegetables.
  • Cover and chill overnight.
  • Bake strata at 325 degrees F. for 40 minutes or until eggs are barely set.
  • Let stand about 15 minutes. Cut and serve.

    Questions about this recipe?

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