Beef Breakfast Strata
(courtesy of Elisabeth Watkins, UNR student, former Chopped Junior winner, and owner of Farm Girl Chef. Serves 6 to 8)
1 pound beef strips, thinly shaved
2 tablespoons olive oil, separated
1 medium white onion, thinly sliced
4 ounces soft goat cheese
¾ cup roasted red bell peppers
5 cups bread, cut into 1-inch cubes
7 large eggs
2 cups whole milk
1 teaspoon fresh rosemary, chopped
Salt and pepper
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook until it becomes translucent and begins to caramelize. Remove onion to a small bowl. In the same pan, add another tablespoon of oil. Quickly brown beef, seasoning with salt and pepper. Transfer to the bowl containing onions.
To prepare bread, place cubes on a baking sheet. Toast in a 350-degree F oven for 10 minutes. The bread should dry out some.
In a separate bowl, whisk together eggs, milk, rosemary, and 1 teaspoon each salt and pepper.
Coat a 9-by-13-inch baking dish with oil. Place half of the bread cubes in base of dish. Top with onions, beef, and roasted red bell peppers. Top with remaining bread cubes. Sprinkle goat cheese crumbles evenly over bread. Pour egg mixture over top. Cover and refrigerate at least 2 hours or overnight.
Bake in a 350-degree F oven 45 to 60 minutes. Allow to cool 10 to 15 minutes before serving.
