Invited eight for brunch? This beefy egg bake will satisfy, and with just 20 minutes of preparation, you'll be all set.
cups cubed (1-inch) French bread
bag (1 lb) frozen bell pepper and onion stir-fry
lb thinly sliced cooked roast beef (from deli), cut into bite-sized strips (1 1/2 cups)
cups shredded Monterey Jack cheese (8 oz)
tablespoons Dijon mustard
Spray 13x9-inch (3-quart) glass baking dish or 3-quart oval casserole with cooking spray. Spread 1/3 of the bread cubes in baking dish. Top evenly with 1/3 of the bell pepper and onion stir-fry and 1/3 of the beef. Sprinkle with 1/3 of the cheese. Repeat layers twice, ending with cheese.
In large bowl, beat eggs. Stir in all remaining ingredients; pour evenly over cheese. Cover tightly with foil; refrigerate at least 8 hours or overnight.
When ready to bake, heat oven to 350°F. Uncover baking dish; bake 40 to 50 minutes or until puffed, top is golden brown and center is set. Let stand 10 minutes before serving.
Use any hearty bread, such as sourdough, baguette or Italian bread, instead of the French bread if you prefer. We feel that day-old bread works best.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/8 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.