Philly Beef 'n' Pepper Strata |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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âHereâs a mouthwatering entree for brunch, lunch or dinner thatâs quick to fix,â promises Betty Claycomb of Alverton, Pennsylvania. âIt combines several convenient ingredients for a large casserole thatâs pleasing to all who try it.âBetty B. Claycomb, Alverton, Pennsylvania Ingredients:
7 cups cubed italian bread |
3-3/4 cups julienned sweet red, yellow and/or green peppers |
1/4 cup chopped onion |
3/4 pound cooked roast beef, cut into thin strips |
2 cups (8 ounces) shredded monterey jack cheese |
8 eggs |
2-1/4 cups milk |
2 tablespoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place a third of the bread cubes in a greased 13-in. x 9-in. baking dish. Layer with a third of the peppers, onion, roast beef and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
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