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Philly Beef ‘n’ Pepper Strata

Here's a mouthwatering entree for brunch, lunch or dinner that's quick to fix. It combines several convenient ingredients for a large casserole that's pleasing to all who try it. —Betty Claycomb, Alverton, Pennsylvania
  • Total Time
    Prep: 15 min. + chilling Bake: 1-1/4 hours + standing
  • Makes
    12 servings

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 shredded Monterey Jack cheese
  • 8 large eggs
  • 2-1/4 cups milk
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place a third of the bread cubes in a greased 13x9-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.
  • 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 in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 slice: 268 calories, 13g fat (6g saturated fat), 188mg cholesterol, 477mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 22g protein.

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