4cups cubed stale bread (French baguette, rustic, sourdough, regular, or gluten free)
6largeeggs
1⁄2cupsour cream or 2 cupswhole milk
4 -61 smallred onions or 1 smallwhite onion
11 cupchorizo sausage or 1 cupbacon
11 smallorange bell peppers or 1 smallyellow pepper
1⁄4cupsun-dried tomato
1 3⁄4cupsshredded cheddar cheese
1⁄4cup shredded mozzarella cheese
1⁄4teaspoonnutmeg
salt
pepper
NUTRITION INFO
Serving Size: 1 (89) g
Servings Per Recipe:10
Calories: 219
Calories from Fat 122 g56 %
Total Fat 13.7 g21 %
Saturated Fat 7.2 g35 %
Cholesterol 147.8 mg 49 %
Sodium 505.5 mg 21 %
Total Carbohydrate9.6 g 3 %
Dietary Fiber 0.8 g3 %
Sugars 2.2 g8 %
Protein 14.1 g 28 %
DIRECTIONS
Grease a 9×13 inch baking dish (I use my butter wrappers).
Cut the stale bread into cubes and place in baking dish.
Add shredded cheese, but keep a handful to sprinkle on top of the dish before you bake it (I put my cheese on top at the end of cooking instead).
Add meat and vegetables.
Separately beat the eggs and add milk or sour cream and add salt and pepper to your taste.(I used almond milk).
Mix well and pour over bread.
Sprinkle the rest of the cheese over the top and cover with foil.
Place the dish in the refrigerator overnight unless you are baking right away.
Preheat oven to 350.
Bring the dish to room temperature for about 30 minutes.
Bake the strata for 40 to 45 minutes if you added milk and 35 minutes if you used sour cream.
Check the temperature of the strata in the middle.It should be 160°FThe dish is ready when it does not jiggle in the middle when shaken.The color should be golden brown.
Remove from the oven and allow it to rest for 5 to 10 minutes before serving.
You can also freeze for up to 3 months before baking.Still need to thaw in the refrigerator overnight.Then, bring strata to room temperature for about 30 minutes before baking.
