Baked Denver Strata

Lynnda Cloutier


This strata has all the traditional flavors of a Denver omelet, but with Provolone cheese, too.Unknown source

★★★★★ 1 vote


6 english muffins, split and quartered
9 eggs
1 cup milk
1 can diced green chile peppers, drained, 4.5 oz
¼ tsp. salt
¼ tsp. pepper
1 cup diced cooked ham, about 5 oz
4 green onions, finely chopped, ½ cup
1 can sliced pitted ripe olives, drained, 2.5 oz
1 jar roasted red sweet peppers, drained and cut into strips, 7 oz
1 ½ cups shredded provolone cheese, 6 oz
½ cup shredded cheddar cheese, 2 oz


1Arrange muffin quarters in single layer in greased 3 quart rectangular baking dish; set aside
2Preheat oven to 350. In large bowl, beat together eggs, milk, chile peppers, salt and black pepper with rotary beater or whisk til well mixed. Pour egg mixture over muffin quarters; sprinkle with ham, green onions and olives. Top with roasted sweet peppers, provolone cheese and cheddar cheese.
3Bake, uncovered, about 35 minutes til a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 10 to 12 servings
4To make ahead, prepare as directed except do not preheat oven; cover with plastic wrap and chill for up to 24 hours. Uncover dish; discard plastic wrap. Cover dish with foil. Bake, uncovered in 350 oven about 45 minutes.

About Baked Denver Strata

Course/Dish: Breakfast Casseroles