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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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