Breakfast Steak & Pepper Jack Strata

Breakfast Steak & Pepper Jack Strata ingredients

• 8 oz, cut into 1-inch cube day-old sourdough or challah bread
• 12 oz, diced (from leftover cooked sirloin steak
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1 medium, diced yellow onion
• 1 tbsp olive oil
• 2 cups, divided shredded Pepper Jack cheese
• 8 count large eggs
• 1.5 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How to make Breakfast Steak & Pepper Jack Strata

1. Lightly grease a 9x13-inch baking dish. Cube the 8 ounces of day-old bread into 1-inch pieces and dice the 12 ounces of cooked sirloin steak.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, and yellow onion, and sauté for 8-10 minutes until the vegetables are softened and lightly caramelized. Remove from heat.
3. Spread half of the bread cubes evenly in the bottom of the prepared baking dish. Top with half of the diced steak, half of the sautéed vegetables, and 1 cup of shredded Pepper Jack cheese.
4. Repeat the layers: add the remaining bread cubes, then the rest of the diced steak, the remaining sautéed vegetables, and finally another 1 cup of shredded Pepper Jack cheese.
5. Prepare the Egg Custard: In a large bowl, whisk together 8 large eggs, 1.5 cups whole milk, 1/2 cup heavy cream, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until thoroughly combined.
6. Pour the egg custard evenly over the layered ingredients in the baking dish. Gently press down on the bread cubes with the back of a spoon to ensure they are fully submerged and absorb the custard.
7. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the bread to soak up the custard completely, resulting in a tender texture.
8. When ready to bake, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and uncover the dish. Let it sit at room temperature for 15-20 minutes while the oven preheats.
9. Bake the strata for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
10. Remove the strata from the oven and let it rest for 10 minutes before slicing and serving. This resting period allows the strata to set, making it easier to cut and serve neat portions.

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