Loading...An easy make-ahead breakfast casserole of bread, eggs, Monterey Jack cheese and avocado. A great way to use leftover bread.
California Avocado Strata with Monterey Pepper Cheese
Total Time:
55min
Cook Time:
45min
Prep Time:
10min
Nutritional Highlights (per serving)
390
Calories
24
g
Total Fat
5
g
Dietary Fiber
18
g
Protein
26
g
Total Carbs
Ingredients
Serves: 4| 4 | oz. | French bread, cut into 1-inch pieces |
| 1 | ripe, Fresh California Avocado, peeled, seeded and cut into chunks | |
| 3 | Eggs | |
| 1 1/3 | cups | 2% milk |
| 2 | tsp. | Dijon mustard |
| 1/8 | tsp. | cayenne pepper |
| 1/8 | tsp. | salt |
| 1/8 | tsp. | ground black pepper |
| 1 | cup | grated Monterey Jack cheese with hot peppers |
| 2 | medium green onions, chopped, white part only | |
| 1 | small Roma tomato, diced |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Coat an 8-inch baking pan with cooking spray. Place half of the bread cubes in the pan, top with 1/2 of the avocado and the green onions. Top with the remaining bread cubes and avocado.
- Whisk eggs with milk, mustard, cayenne, salt and black pepper in a medium bowl. Pour evenly over the bread mixture. Sprinkle evenly with 1/2 of the cheese. Cover with foil and refrigerate overnight or at least 8 hours.
- Remove from refrigerator. Let the casserole stand for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F. Bake in oven for 35 minutes uncovered. Remove casserole and sprinkle evenly with remaining cheese and tomatoes and bake for 10 minutes or until knife inserted in center comes out clean. Let casserole stand for 20 minutes before serving to allow flavors to absorb.
Yield (Liquid): 8-inch casserole
Serving Suggestions: Serve with fresh fruit and Canadian bacon slices, if desired.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
NUTRITION INFORMATION
PER SERVING
Calories 390
Total Fat 24 g
Trans Fat 0 g
Saturated Fat 10 g
Unsaturated Fat 7 g
Polyunsaturated Fat 1 mg
Dietary Fiber 5 g
Protein 18 g
Total Carbs 26 g
Cholesterol 190 mg
Sodium 590 mg
Potassium 482 mg
Total Sugar 6 g
Vitamin A 803 (IU); Vitamin C 6 mg; Calcium 360 mg; Iron 2 mg; Vitamin D 48 (IU); Folate 96 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 35%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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