Bite-Sized Egg & Pepper Strata

August/September 2019 Dig In Recipe
Recipe By:
Logo Site
Bite-Sized Egg & Pepper Strata
Serving: Serves 12
Prep Time: 25 Minutes
Cook Time: Chill 4 Hours, Bake 22 Minutes
Bite-Sized Egg & Pepper Strata
Recipe By: Logo Site

Add Item To
Shopping List

INGREDIENTS

Add Item To
Shopping List

Add All Ingredients

2 Tbsp. Big Y extra virgin olive oil

½ cup red bell pepper, seeded and finely chopped

¼ cup onion, finely chopped

2 garlic cloves, minced

-sea salt and fresh ground pepper, to taste

5 Big Y large white eggs

1 tsp. Big Y Dijon mustard

1 cup Big Y half and half

½ cup shredded cheddar cheese

5 cups French bread, cut into ½-inch cubes

DIRECTIONS

1. In a large skillet over medium heat, add oil. Once hot, add bell pepper, onion and garlic; season to taste with salt and pepper. Cook for 8 minutes or until vegetables soften; remove from heat and let cool. 2. In a separate bowl using a fork, whisk together eggs, mustard and half and half. Add cheese, vegetable mixture and salt and pepper to taste. Add bread cubes and gently mix until bread cubes are covered with the egg mixture. 3. Place pieces of parchment paper into two, 12-cup mini muffin tins; fill to the rim with egg mixture. Cover tightly with foil and refrigerate for at least 4 hours or overnight to allow bread to absorb the liquid. 4. Preheat oven to 350°F. Remove foil and bake for 22 minutes or until egg sets and bread is just starting to brown*. *Strata will keep in the refrigerator for 1 week. To freeze, place them in a single layer on a baking sheet and place in freezer. Once frozen, place strata in a container or resealable freezer bag. Warm them up in a 325°F oven for 12 minutes.

Nutrition facts:

Nutrition Information Per Serving (2 strata bites): Calories: 140 (Calories from Fat: 63); Total Fat: 7g (Saturated Fat: 3g); Protein: 7g; Total Carbohydrates: 12g (Dietary Fiber: 1g; Sugars: 2g); Cholesterol: 90mg; Sodium: 192mg