Turkey Cheese Strata

Turkey Cheese Strata
14
1 Review
A hearty meal-in-a-dish offers meat, bread, vegetables and eggs for any time of day – brunch, lunch or supper.
15 min
Prep Time
1:15
Total Time
12 servings

Ingredients

5 tablespoons
Land O Lakes® Butter, softened
12 slices (8 cups)
white bread, cubed
3 cups
chopped cooked turkey or chicken
1 (16-ounce) package
frozen pepper and onion stir-fry mix, thawed, patted dry with paper towel
12 ounces (3 cups)
shredded Cheddar cheese
2 cups
milk
6
large Land O Lakes® Eggs
6 slices
crisply cooked bacon, chopped

Directions

  1. Butter 13x9-inch glass baking dish with 1 tablespoon butter. Layer half of bread cubes in dish. Top with chopped turkey, stir-fry mix and 2 cups cheese. Top with remaining bread cubes.
  2. Melt remaining 4 tablespoons butter; drizzle over bread cubes. Beat milk and eggs in bowl with whisk. Slowly pour egg mixture over ingredients in dish; top with bacon. Let stand 30 minutes.
  3. Heat oven to 350°F.
  4. Bake 50 minutes; top with remaining 1 cup cheese. Continue baking 10-15 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before cutting.

Recipe Tips

- You can make this breakfast dish the night before. Prepare as directed. Do not top with remaining 1 cup cheese. Cover; refrigerate. Let stand at room temperature 30 minutes before baking. Bake at 350°F, 50 minutes. Top with 1 cup cheese. Continue baking 10-15 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before cutting.

- To speed up preparation, purchase ready-to-use bacon pieces, found in the salad dressing aisle of the grocery store, instead of cooking slices of bacon.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
370
Cholesterol
170mg
Carbohydrates
16g
Protein
26g
Fat
22g
Sodium
560mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I thought this was a little plain, even though I seasoned the turkey pretty thoroughly with penzey's "tuscan sunset" blend and added garlic when I sautéed the red pepper and onion. Everybody else just loved it, though, and there wasn't any left, so I'll probably make it again at some point.

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