Philly Steak Breakfast Strata

A meal you don't have to babysit...  my kind of meal.  The Philly Steak Breakfast Strata and be made the night before (or two nights!) and then refrigerated overnight. Then you are ready for dinner, simply place in the oven and bake! No mess, no dishes, no stirring, no measuring.  Dinner is done!


When I assembled this meal, I used the bag of bread scrapes that I had saved in the freezer.  See my previous post for more information about this cost saving time saver!

Philly Steak Breakfast Strata

Serves 8

7 cups cubed (1-inch) French bread

1 bag (1 pound) frozen bell pepper and onion stir-fry

1/2 pound thinly sliced cooked roast beef (from deli), cut or torn into bite-sized strips (1 1/2 cups)

2 cups shredded Cheddar cheese

8 eggs

2 1/4 cups milk

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Spray 9x13-inch glass baking dish or 3-quart oval casserole with cooking spray. Spread 1/3 of the bread cubes in baking dish. Top evenly with 1/3 of the bell pepper and onion stir-fry and 1/3 of the beef. Sprinkle with 1/3 of the cheese. Repeat layers twice, ending with cheese.  In large bowl, beat eggs. Stir in all remaining ingredients; pour evenly over cheese. Cover tightly with foil; refrigerate at least 8 hours or overnight. 

Preheat oven to 350 degrees.  Uncover baking dish; bake 40 to 50 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving.