Bell Pepper and Goat Cheese Strata

Name: Bell Pepper and Goat Cheese Strata
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil, plus additional for brushing pan; 1 8 eggs; 1 1 cup 2 percent milk; 1 1/4 cup grated Parmesan; 1 3/4 teaspoon kosher salt, divided; 1 1/2 teaspoon freshly ground black pepper, divided; 1 8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes; 1 1 large red bell pepper, thinly sliced; 1 1 onion, thinly sliced; 1 1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried); 1 1/2 cup goat cheese, crumbled; 1 Fresh thyme sprigs for garnish (optional)

From the kitchen of Carly

Cubed whole-wheat bread soaks up an eggy custard before caramelized peppers and onions tumble on top, then crumbles of tangy goat cheese melt throughout as it bakes golden. A savory strata that works for brunch or a light dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil, plus additional for brushing pan
18 eggs
11 cup 2 percent milk
11/4 cup grated Parmesan
13/4 teaspoon kosher salt, divided
11/2 teaspoon freshly ground black pepper, divided
18 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes
11 large red bell pepper, thinly sliced
11 onion, thinly sliced
11/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)
11/2 cup goat cheese, crumbled
1Fresh thyme sprigs for garnish (optional)

Instructions

Brush a 9" x 9" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400°F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Sauté bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1⁄4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.