Pepper and Ham Strata

Ingredients

1/2 day-old unsliced loaf of white bread
2 tsp (10 mL) cooking oil
1/2 cup (125 mL) red onion, finely chopped
1 cup (250 mL) cooked ham, chopped
1 cup (250 mL) red pepper, chopped
1 cup (250 mL) green pepper, chopped
2/3 cup (150 mL) grated monterey jack with jalapeno cheese
8 large eggs
2 cups (500 mL) milk
1/3 cup (75 mL) sour cream
3 tbsp (50 mL) fresh parsley
2 tbsp (30 mL) honey dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Directions

Remove crusts from bread. Cut bread into 1/2 inch (12 mm) cubes. Spread in single layer on ungreased baking sheet with sides. Let stand at room temperature for 1 to 2 hours or in 175 F (80 C) oven for about 30 minutes, turning occasionally, until dry to touch. Scatter cubes in bottom of greased 9 x 13 (22 x 33 cm) pan.

Heat cooking oil in small frying pan on medium. Add onion. Cook for about 5 minutes, stirring often, until softened. Scatter over bread. Scatter next 4 ingredients over onion.

Beat remaining 7 ingredients in large bowl. Pour over cheese. Cover. Chill for at least 8 hours or overnight. Let stand at room temperature for 30 minutes. Remove cover. Bake in 350 F (175 C) oven for about 1 hour until eggs are set. Top should be golden and raised in centre. Puffiness will settle almost immediately. Serve warm.

Makes: 8 servings

Preparation: 30 minutes

Standing: 1 hour

Chilling: 8 hours

Standing: 30 minutes

Baking: 5 minutes

Nutrients per serving:

Calories: 315
Protein: 19 g
Carbohydrate: 24 g
Fat: 15.7 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.