CORN AND JALAPENO STRATA
CORN AND JALAPENO STRATA
Ingredients
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 2 tbsp salted butter
- 2 cups frozen kernel corn, thawed and drained
- 1/2 cup sliced green onions
- 2 tsp finely chopped jalapeno pepper
- 8 cups French bread cubes
- 2 1/2 cups shredded cheddar cheese
- 7 large eggs
- 1 tbsp Dijon mustard
- 1/2 tsp dry mustard
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 3 dashes hot pepper sauce
- 2 cups homogenized milk
Directions
- Sauté red and green peppers in butter just until barely tender. Stir in corn and cook for 2 minutes or until heated through; cool.
- Stir in onions and jalapeno pepper; set aside.
- Place half of bread cubes in a greased shallow 3 quart (3 L) baking dish. Spoon pepper mixture over bread and top with half of cheese. Top with remaining bread cubes and cheese.
- Whisk together eggs, Dijon, dry mustard, salt, pepper and hot pepper sauce. Whisk in milk.
- Pour mixture evenly over cheese. Cover and refrigerate overnight.
- Bake, uncovered, at 350°F for 50 - 55 minutes or until knife inserted in centre comes out clean. Let stand 5 minutes before serving.
Nutritional analysis per serving:
455 calories, 22.3 g fat, 23.3 g protein, 41.4 g carbohydrate, 2.7 g fibre, 939 mg sodium
Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.