Spicy Sicilian Strata
From: Better Homes and GardensNot just for breakfast, this hearty egg and pepperoni custard is fabulous for a weeknight dinner. Add sausage in place of the pepperoni for an entirely new taste.
Servings: Makes 6 servings.
Prep: 35 mins
Total: 3 hrs 20 mins
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Ingredients
5 cups cubed French bread (1-inch cubes)
1 3.5-ounce package sliced pepperoni, coarsely chopped
1/4 cup pepperoncini salad peppers, drained, stemmed, and chopped
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup oil-packed sundried tomatoes, drained and chopped
1 cup shredded Italian-blend cheese (4 ounces)
3 eggs, lightly beaten
1-1/2 cups milk
1 teaspoon dried Italian seasoning, crushed
Dash cayenne pepper
1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350F. Place bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, in the preheated oven for 10 minutes, stirring once.
2. Spread half of the bread cubes in a greased 2-quart square baking dish. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach, and all of the tomatoes. Sprinkle with 1/2 cup of the Italian-blend cheeses. Repeat layers with remaining bread, pepperoni, pepperoncini peppers, and Italian-blend cheese.
3. Whisk together eggs, milk, Italian seasoning, cayenne pepper, and 1/4 teaspoon salt; pour evenly over layers in dish. Press bread cubes down with a wooden spoon. Sprinkle with Parmesan cheese. Cover and chill for 2 to 24 hours.
4. Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35 to 45 minutes or until the internal temperature registers 170F on an instant-read thermometer. Let stand for 10 minutes before serving. Makes 6 servings.
5. Spicy Mexican Strata: Prepare as above, except substitute 4 ounces chorizo sausage, cooked and crumbled, for pepperoni; one 4.5-ounce can diced green chile peppers, drained, for pepperoncini peppers; and Mexican-blend cheese for Italian-blend cheese. Omit Italian seasoning. Substitute crumbled queso fresco or additional Mexican-blend cheese for Parmesan cheese.
Nutrition Facts
Calories 316, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 146 mg, Sodium 1006 mg, Carbohydrate 22 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 30%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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