Artichoke and Olive Strata

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Artichoke and Olive Strata

This breakfast strata has a bit of an Italian spin with sundried tomatoes, olives and artichokes. It's a delicious and quick dish that is a hearty meal for both meat eaters and vegetarians.

Ingredients

  • 8 to 10 slices firm white bread
  • 2 cups Jack cheese, shredded
  • 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup canned artichokes, drained and chopped
  • 2 14 ounce cans sliced ripe olives, well drained
  • 1/3 cup fresh basil, chopped
  • 5 large eggs
  • 2 1/2 cups milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic pepper

Instructions

  1. Line bottom of 8- x 11-in. pan (greased with butter or nonstick vegetable spray) with half of bread slices, trimming to fit.
     
  2. Sprinkle half of cheese over bread and layer tomatoes, artichokes, olives, and basil. Repeat layers. Beat together eggs, milk, mustard, and garlic pepper.
     
  3. Pour over layers. Cover and refrigerate 5 hours or overnight. Bake uncovered in preheated 350 degree F oven about 50 minutes or until set. Cool 5 minutes.

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