Mozzarella and Pesto Strata

This is a great breakfast dish, and I definitely didn’t make it the way the cookbook recommended.  I’ll put the step I skipped in { } so you can see.  It is enough to feed 8 – 10 people!

Mozzarella and Pesto Strata {Betty Crocker Cookbook Bridal Edition}

Ingredients:

For strata:

• 16 slices {3/4 inch thick} French bread
• 1/2 cup basil pesto
• 1/2 cup sliced ripe olives
• 1 jar roasted red bell peppers, drained and sliced
• 2 cups shredded mozzarella cheese
• 8 large eggs
• 2 cups milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbs freshly shredded Parmesan cheese

For basil pesto:

• 2 cups firmly packed fresh basil leaves
• 3/4 cup grated Parmesan cheese
• {1/4 cup pine nuts}
• 1/2 cup olive oil
• 3 cloves garlic

Directions:

For basil pesto:

1. In a blender or food processor, place all ingredients.  Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides until smooth.
2. Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to one month.

For strata:

1. Spray 13×9 inch glass baking dish with cooking spray.  Spread one side of each bread slice with basil pesto.  Arrange bread, pesto sides up, in the bottom of the baking dish, cutting slices to fit if necessary.  Sprinkle with olives, bell peppers, and mozzarella cheese.
2. In medium bowl, beat eggs, milk, salt, and pepper with fork or wire whisk until well blended.  Pour evenly over cheese in dish.  Sprinkle with Parmesan cheese.  {Cover and refrigerate at least 2 hours but no more than 24.}
3. Heat over to 325 degrees.  Bake uncovered for 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown.  Let stand 5 minutes before serving.

Grade: B+

Comments: I really liked this dish.  I would use more vegetables if I did it again for sure.  I probably should have put it in the fridge like the recipe said, but I was running really short on time.  I didn’t realize that it needed to sit for that long, and I just started it about 90 minutes before I needed to serve it.

Tagged as: betty crocker, breakfast foods, breakfast recipes, brunch recipes, holidays, main dishes, recipes, vegetable recipes, vegetarian