I used to top this strata with cheese, but the three colors of pepper make it so beautiful that I eventually adapted to stir all the cheese through the eggs.
Course: Breakfast, Lunch
- 2 c stale white bread diced into 1/2 inch cubes
- 2 T + 1 T olive oil
- 1 red 1 yellow, 1 green bell pepper
- 8 eggs
- 1/3 c cream or whole milk
- 1/2 c shredded cheese such as Gruyere
- 1/2 t salt
- 1/4 t fresh ground black pepper
Preheat oven to 350F.
Chop the bell peppers into strips.
Whisk eggs in a bowl with cream, cheese, salt and pepper.
Heat 2 T olive in a frying pan over medium-high heat.
When oil is hot, sautee peppers until soft and slightly browned, about 10 minutes. Remove from heat.
Use additional 1 T oil to coat an 8-inch baking dish. Add bread and peppers to dish, distributing evenly. Pour egg mixture over bread and peppers. With a spatula, press the mixture down so that bread and peppers are mostly covered by the egg mixture.
Bake for 25 minutes or until center feels firm when pushed.