Garlic and Steak Strata Recipe
A layered egg dish that is the best parts of bread pudding and an omelette combined. This is an ideal dish to serve for brunch.
Servings: 6
Calories: 355kcal
Ingredients
- 1 tbs olive oil divided
- 4 slices of hearty white bread cut into 1" cubes
- 12 eggs
- 1/2 cup half and half
- salt and pepper
- 2 garlic cloves minced
- 1 cup leftover steak chopped
- 3 oz shredded Blarney Castle Cheese
- 2 scallions chopped
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl, whisk the eggs and half and half until pale yellow and smooth. Season with salt and pepper and set aside.
- Heat 1 tbs oil in a large oven-safe skillet over medium-high heat.
- Toast the bread chunks until light brown on all side.
- Slide the bread to the edges of the skillet and toss in the chopped steak and garlic. Cook one minute until fragrant.
- Carefully pour in the eggs.
- Allow to cook a minute and then slide a rubber spatula along the bottom a few times to break up any curds forming.
- Cook 3 to 5 minutes, running a spatula through the whole time.
- Allow to cook another 3 minutes untouched. Sprinkle the cheese on top.
- With an oven glove, carefully slide the skillet into the oven and bake for 7 to 10 minutes. The eggs will be puffy and lightly golden on the edges.
- Remove from oven and let cool 5 - 10 minutes before turning out onto a serving tray.
- Sprinkle with sliced scallions.
Notes
Cook's Country Dec/Jan 2015
Prep ahead of time by not cooking the egg and let the ingredients soak together until you are ready to bake it.
Nutrition
Calories: 355kcal | Carbohydrates: 10g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 372mg | Sodium: 323mg | Potassium: 292mg | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 1.2mg | Calcium: 223mg | Iron: 2.9mg