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
Nutritional Highlights (per serving)
|4||oz.||French bread, cut into 1-inch pieces|
|1||ripe, Fresh California Avocado, peeled, seeded and cut into chunks|
|1 1/3||cups||2% milk|
|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
- 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.
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%