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Mozzarella and Pesto Strata

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Mozzarella and Pesto Strata
  • Prep Time 15 min
  • Total Time 3 hr 20 min
  • Servings 0
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Have an Italian-style brunch. This strata is made with basil pesto, olives and roasted red bell peppers baked under a layer of eggs and cheese.

Ingredients

16
slices (3/4 inch thick) French bread (1/2 pound)
1/2
cup basil pesto
1/2
cup sliced ripe olives
1
cup roasted red bell peppers, (from 12-ounce jar), drained and sliced
2
cups shredded mozzarella cheese (8 ounces)
8
eggs
2
cups milk
1/4
teaspoon salt
1/8
teaspoon pepper
2
tablespoons freshly shredded Parmesan cheese

Directions

  • 1 Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with olives, bell peppers and mozzarella cheese.
  • 2 Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese. Cover and refrigerate at least 2 hours but not longer than 24 hours.
  • 3 Heat oven to 325ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.
Tips  

Serve this flavorful brunch strata with sliced fresh tomatoes and your favorite muffins or scones.

Roast your own bell peppers by broiling whole peppers with tops about 5 inches from heat, turning occasionally, until the skin is blistered and evenly browned but not burned. Place them in a plastic bag and close tightly. Let stand 20 minutes, then remove the skin, stems, seeds and membranes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
200
)
Daily Value
Total Fat
22 g
(
Saturated Fat
8 g
)
Cholesterol
235 mg
Sodium
720 mg
Potassium
280 mg
Total Carbohydrate
21 g
(
Dietary Fiber
2 g
)
Protein
21 g
Daily Value*:
Vitamin A
34%
34%
Vitamin C
24%
24%
Calcium
42%
42%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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