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Vegetable and Cheese Strata- a Make Ahead Meal: Date Added: 11 Jul 2011
Listed in: Entrees
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Ingredients

I keep chickens, and I get 1 to 2 eggs every day which means eggs slowly accumulate and when I have a basketful I use the eggs to make a delicious Vegetable and Cheese Strata. I love this dish because it can be made ahead and refrigerated until ready to cook. I serve it with extra cooked vegetables or a side salad.
Makes six servings
1 large yellow onion, sliced
Spray oil
2 large red bell peppers, cut into strips ( about 2 cups)
2 green peppers, cut into strips ( about 2 cups)

1/2 loaf of Italian bread ( about 8 ounces) sliced into 16 very thin slices
4 ounces extra sharp Cheddar cheese ( about 1 cup)
10 large eggs
2 cups milk
2 tablespoons mustard
salt and pepper

Cooking Instructions

Spray a large skillet with spray oil, add the onions and cook until soft on low heat for 10 minutes, add a little water if they appear dry. Add the sliced peppers, season with salt and pepper and cook for 5 minutes more or until soft.
Spray a 9x13 lasagna pan with oil cover the bottom of the pan with the sliced bread top with the cooked vegetables and half of the cheese. Top with any remaining bread, and arrange all remaining vegetables in an even layer and sprinkle with remaining cheese.
In a bowl whisk together the eggs, the milk and the mustard, season with salt and pepper.
Pour the egg mixture over the Strata, with a spoon press the vegetables and bread so the egg mixture completely covers them. Cover with foil and refrigerate for at least one hour up to eight hours .
Preheat oven to 350 degrees and bake for 45 minutes covered. Remove aluminum foil and cook 15 minutes more until the strata is golden and the edges crisp. Remove from oven and let rest 15 minutes before serving,

Nutrition Per Serving: Calories 375, Fat 17.9 g, Saturated Fat 7.5 g, Cholesterol 376 mg, Sodium 494 mg, Carbohydrate 30.8 g, Fiber 3.2 g Protein 23 g.

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