Brunch Beef Strata
- 1 ½ lb ground beef
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 1 tbsp olive oil
- 4 oz button mushrooms, sliced
- 1 cup chopped onion
- 1 tsp dried thyme leaves
- 2 cups milk
- 5 large eggs
- nonstick cooking spray
- 8 cups crustless bread cubes (3/4-inch)
- 2 cups shredded Asiago or fontina cheese
- 1 cup cherry or grape tomatoes, cut in half
- thinly sliced fresh basil
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Pour off drippings from skillet. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
- Heat oil in same skillet over medium heat until hot. Add mushrooms and onion; cook 3 to 4 minutes or until vegetables are tender, stirring frequently. Return beef to skillet. Add thyme; cook 3 to 5 minutes or until heated through, stirring frequently. Remove from heat. Set aside.
- Whisk milk, eggs, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl until blended.
- Spray 2-1/2 to 3-quart shallow baking dish with nonstick cooking spray. Layer half of the bread cubes, 1/2 cup of the cheese and half of the beef mixture in dish. Pour half of the egg mixture over the top. Top with remaining bread cubes, 1/2 cup of the 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.Cook's Tip: To bake strata immediately, heat oven to 350°F. Assemble strata in dish as directed. Bake, covered, 40 minutes. Uncover; bake 10 to 15 minutes or until lightly browned.
- Preheat oven to 350°F. Bake strata, covered, 55 minutes. Remove foil. Bake, uncovered, 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes. Top with tomatoes and basil, as desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 38.7g||50%|
|Saturated Fat: 15.7g|
|Trans Fat: 1g|
|Total Carbohydrate: 27.4g||10%|
|Dietary Fiber: 2.4g||9%|