Brunch Beef Strata
Hearty brunch strata layered with seasoned Ground Beef, sautéed mushrooms and onions, crustless bread and gooey Asiago, baked until puffed and golden. Make ahead overnight, bake in the morning and finish with fresh tomatoes and basil for a crowd-pleasing breakfast bake.
Recipe Courtesy Of:
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 13
Ingredients
Preparation
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Step 1
Preheat oven to 350oF. Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Remove from skillet and season with ½ tsp. salt and ¼ tsp. pepper. Set aside. Pour off drippings from skillet.
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Step 2
Heat oil in same skillet over medium heat until hot. Add mushrooms and onion; cook 3-4 minutes or until vegetables are tender, stirring frequently. Return beef to skillet. Add thyme and cook 3-5 minutes or until heated through, stirring frequently. Remove from heat. Set aside.
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Step 3
Whisk milk, eggs, ½ tsp. salt and ¼ tsp. pepper in large bowl until blended.
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Step 4
Spray 2 ½-3-quart shallow baking dish with nonstick cooking spray. Layer half of bread cubes, ½ cup of cheese and half of beef mixture in dish. Pour half of egg mixture over top. Top with remaining bread cubes, ½ cup cheese and remaining beef and egg mixtures. Sprinkle with remaining 1 cup cheese. Press any dry bread cubes into egg mixture. Cover with aluminum foil; refrigerate 6 hours or as long as overnight.
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Step 5
Bake strata, covered with foil, for 55 minutes. Remove foil. Bake, uncovered, 10-15 minutes or until puffed and lightly browned. Let stand 5 minutes. Top with tomatoes and basil, as desired.
Nutrition Information
417 Calories
8.7g SAT FAT
30g PROTEIN
3.4 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 90% Lean Ground Beef: 417 Calories; 183 Calories from fat; 20.4 g Total Fat (8.7 g Saturated Fat; 6.4 g Monounsaturated Fat); 186.5 mg Cholesterol; 672 mg Sodium; 23.2 g Total Carbohydrate; 1.6 g Dietary Fiber; 30.3 g Protein; 3.4 mg Iron; 515.0 mg Potassium; 0.3 mg Thiamin; 0.6 mg Riboflavin; 8.4 mg Niacin (NE); 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 4.8 mg Zinc; 26.7 mcg Selenium; 152.3 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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Had this at an office party, and it was delicious! This thing feeds a crowd!