Brunch Strata Recipe

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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.

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Breakfast & Brunch Recipes

Brunch Strata