PHILLY BEEF 'N' PEPPER STRATA

Philly Beef 'n' Pepper Strata image

Here's a mouthwatering entree for brunch, lunch or dinner that's quick to fix. It combines several convenient ingredients for a large casserole that's pleasing to all who try it. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h30m

Yield 12 servings.

Number Of Ingredients 10

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Ingredients

7 cups cubed Italian bread
3-3/4 cups julienned sweet red, yellow and/or green peppers
1/4 cup chopped onion
3/4 pound cooked roast beef, cut into thin strips
2 cups shredded Monterey Jack cheese
8 large eggs
2-1/4 cups milk
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place a third of the bread cubes in a greased 13x9-in. baking dish. Layer with a third of the peppers, onion, roast beef and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 268 calories, Fat 13g fat (6g saturated fat), Cholesterol 188mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.