Mozzarella and Pesto Strata

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.

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( 15 Ratings)

15 Ratings

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Prep Time 15 min
Total Time 3 hr 20 min
Servings 0

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

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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.

EXPERT TIPS

Expert 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.

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