Yield
8 Servings
Preparation time
15 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 30 minutes
Ingredients
2 tablespoons salted butter
8 store-bought onion rolls (approximately 15 ounces)
12 ounces jar roasted red peppers (drained and diced)
1 cup shredded Italian-blend cheese
1 teaspoon salt
1⁄2 teaspoon black pepper
10 large eggs
1 cup French onion dip
2 cups half and half
Instructions
Butter a 9x13-inch baking dish. Tear onion rolls into chunks and place in the bottom of the baking dish. Sprinkle with roasted peppers, cheese, salt, and black pepper. In a large bowl, whisk together eggs, French onion dip, and half-and-half. Evenly pour over the bread and cheese. Cover casserole with foil and seal in an extra-large freezer bag for up to 2 months.
Bake from frozen: Preheat oven to 350 F. Remove casserole dish from bag and place in oven with foil on. Bake 65 minutes, remove foil, and continue another 10 minutes or until strata is puffed and set in the middle. Serve hot.
