Thanks to all the eggs, milk, and cheese this breakfast strata recipe satisfies with 19 grams of protein per serving. To boost protein even higher, add cooked Italian sausage or another favorite breakfast meat.

Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
2 hrs 40 mins (includes chilling)
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread half the bread cubes in a greased 3-qt. baking dish. In a small bowl stir together cumin, paprika, cayenne, and 1/2 tsp. salt

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  • In a large skillet heat 1 Tbsp. olive oil over medium. Once shimmering, cook onion, bell pepper, and garlic 3 minutes or until tender. Stir in tomatoes, reserved tomato liquid, and half the spice mixture. Spoon half the tomato mixture over bread cubes.* Sprinkle with half the feta. Layer with remaining bread cubes, tomato mixture, and feta.

  • In a bowl whisk together 6 eggs, milk, and remaining spice mixture. Pour over dish and press lightly to moisten bread. Chill, covered, at least 1 hour or up to 24 hours.

  • Preheat oven to 325°F. Bake, uncovered, 30 minutes. Using the back of a spoon, press 10 indents in strata top. Slip an egg into each indentation. Bake 25 to 30 minutes more or until a thermometer registers 170°F. Let stand 15 minutes. Top with cilantro and ground black pepper. Serves 10.

Tips

*If desired, after adding the first half of the tomato mixture, sprinkle with 1 cup sauteed sliced mushrooms or chopped cooked Italian poultry sausage links or one 9-ounce package frozen chopped spinach, thawed and well-drained. Top with half the feta and continue as directed.

Nutrition Facts

327 calories; total fat 14g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 314mg; sodium 639mg; potassium 317mg; carbohydrates 32g; fiber 3g; sugar 7g; protein 19g; trans fatty acidg; vitamin a 1398IU; vitamin c 29mg; thiaminmg; riboflavin 1mg; niacin equivalents 1mg; vitamin b6mg; folate 59mcg; vitamin b12 1mcg; calcium 205mg; iron 3mg.

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