A dash of Dijon, crunchy bell peppers and cubed French bread, create a delicious brunch or dinner casserole recipe. Refrigerate 6 hours or overnight.
Ingredients
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4 cupsFrench bread, cut into 1-inch cubes
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2 cupssmall broccoli florets
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1/4 lb.cubed fully cooked ham
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1/3 cupchopped green bell pepper
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2 cups (16 oz.)Better'n Eggs®
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1 cupwhole milk
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1 Tbsp.Dijon mustard
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1/2 tsp.seasoned salt
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1 1/2 cupsCrystal Farms® Shredded Swiss Cheese
Instructions
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Spray 2 quart casserole with nonstick cooking spray. Cover bottom of casserole with cubed bread. Top bread with broccoli, ham and green pepper.
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In medium bowl combine Better'n Eggs, milk, mustard and salt; mix well with wire whisk or fork. Pour mixture into casserole. Sprinkle evenly with cheese. Cover with plastic wrap; refrigerate 6 hours or overnight.
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Heat oven to 350° F. Uncover strata. Bake for 40 to 50 minutes or until Better'n Eggs are almost set in the center and edges are golden brown. Let stand 10 minutes before serving.
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