A dash of Dijon, crunchy bell peppers and cubed French bread, create a delicious brunch or dinner casserole recipe. Refrigerate 6 hours or overnight.


  • 4 cups
    French bread, cut into 1-inch cubes
  • 2 cups
    small broccoli florets
  • 1/4 lb.
    cubed fully cooked ham
  • 1/3 cup
    chopped green bell pepper
  • 2 cups (16 oz.)
    Better'n Eggs®
  • 1 cup
    whole milk
  • 1 Tbsp.
    Dijon mustard
  • 1/2 tsp.
    seasoned salt
  • 1 1/2 cups
    Crystal Farms® Shredded Swiss Cheese


  • Spray 2 quart casserole with nonstick cooking spray. Cover bottom of casserole with cubed bread. Top bread with broccoli, ham and green pepper.

  • 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.

  • 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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  • Breakfast
  • Brunch
  • Dinner
  • Entrée
  • Full meal
  • Casseroles
  • Recipes Using Better'n Eggs
  • High Protein
  • Low-fat
  • >15 Minutes Prep Time