Ingredients
Vegetables
- 1 tablespoon olive oil 14 g; divide between greasing the dish and sautéing
- 1 medium red bell pepper 150 g trimmed, seeded, and diced
- 1 small yellow onion 110 g peeled and diced
Casserole
- 8 large eggs about 400 g without shells
- 1.5 cups 2% milk 360 mL; use dairy milk for the specified version
- 0.5 teaspoon fine table salt 3 g
- 0.25 teaspoon ground black pepper about 0.6 g
- 6 cups whole-wheat sandwich bread cubes 225 g; approximately ¾-inch cubes; weight is more consistent than volume
- 1.5 cups shredded sharp cheddar 170 g, divided
Equipment
- 9-by-13-inch baking dish (about 23-by-33 cm)
- Large skillet
- large mixing bowl
- Whisk
- Cutting board and knife
- Measuring cups and spoons
- Kitchen scale
- Instant-read food thermometer
- foil if needed
Instructions
Prepare and assemble
- Heat the oven to 350°F (177°C). Grease a 9-by-13-inch baking dish with 1 teaspoon of the measured oil.
- Heat the remaining 2 teaspoons oil in a skillet over medium heat. Add the diced pepper and onion; cook, stirring, for approximately 6–8 minutes, until softened. Remove from heat and let cool briefly.
- Whisk eggs, milk, salt, and black pepper in a large bowl. Fold in the bread cubes, cooled vegetables, and 1 cup (about 113 g) cheddar.
- Transfer to the prepared dish and spread evenly. Gently press any dry bread cubes into the mixture. Let stand for 10 minutes while the oven finishes heating. Sprinkle with the remaining ½ cup (about 57 g) cheddar.
Bake and serve
- Bake on the middle rack, beginning to check at 40 minutes. The estimated baking range is 40–50 minutes, but continue cooking until an instant-read thermometer reads at least 165°F (74°C) in several central spots. Do not touch the pan with the probe. Loosely tent with foil if the top browns before the center reaches temperature.
- Rest for 10 minutes, then cut into 8 portions. Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour if the surrounding temperature is above 90°F (32°C).
Nutrition
Serving: 1 serving (1/8 batch)Calories: 276.92kcalCarbohydrates: 17.75gProtein: 16.5gFat: 15.55gSaturated Fat: 6.61gPolyunsaturated Fat: 1.85gMonounsaturated Fat: 5.54gCholesterol: 210.7mgSodium: 505.93mgPotassium: 281.32mgFiber: 2.33gSugar: 5.19gVitamin A: 1209.44IUVitamin C: 25.05mgCalcium: 283.97mgIron: 1.74mg
Video
Video: Chef Nicki Sizemore of From Scratch Fast demonstrates a vegetarian breakfast strata with bread, eggs, milk and sautéed vegetables. Her version uses cottage cheese, Parmesan, leeks and spinach; this recipe uses cheddar, bell pepper and onion. Follow the recipe above for its quantities, pan size and baking instructions.
Notes
Check the center with a food thermometer: casseroles should reach 165°F (74°C). Baking times are estimates and vary with the oven, dish, and bread.
Refrigerate cooked portions promptly in shallow containers. Keep for 3–4 days at 40°F (4°C) or below, or freeze for 2–3 months at 0°F (−18°C) or below for quality. Thaw in the refrigerator and reheat to 165°F (74°C).
Contains eggs, dairy, and wheat. Check the cheddar’s rennet if vegetarian suitability matters.
Nutrition is an ingredient-sum estimate using USDA FoodData Central SR Legacy values, divided into eight equal portions. Bread and cheese brands vary. Trans fat could not be established and is not assumed to be zero.
