Weekends are the days I really look forward to making breakfasts. It's the time of week where I have some extra time to prepare something more than the usual toasted bagel or bowl of cereal/oatmeal. The most recent weekend breakfast I made was this Denver Breakfast Strata. I guess some folks may call this a breakfast casserole, but because the dish has various layers, it's best known as a strata. As you may have guessed, this strata is layered with ingredients commonly found in a traditional Denver omelet. Sautéed onions, bell peppers, mushrooms, diced ham and cheddar cheese fill this strata with tons of flavor for a satisfying breakfast!
My husband will order a Denver omelet when we're dining out for brunch if it's on the menu. It's definitely his favorite breakfast above anything else. With this in mind, I was inspired to take all the things he loves about a Denver omelet and incorporate it into a breakfast casserole. This is a great dish to make for a crowd and is perfect for either a breakfast or brunch meal. Another bonus is you can make it in advance the night before and bake it the next day!
recipe adapted from AllRecipes
1/2 crusty French baguette, cut into bite sized cubes
1/2 pound ham steak, diced
1/2 cup shredded Cheddar cheese
1 medium onion, diced
1 cup diced bell peppers (any color)
1 cup sliced mushrooms
3 eggs
3/4 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees.
Place the bread cubes on a baking sheet and bake in preheated oven for 7-10 minutes until toasted; cool. Once cooled, transfer half of the bread cubes into a greased casserole dish. Set aside the remaining half of bread cubes.
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