INGREDIENTS:

  • 1-1/2 pounds Ground Beef
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 4 ounces button mushrooms, sliced
  • 1 cup chopped onion
  • 1 teaspoon dried thyme leaves
  • 2 cups milk
  • 5 large eggs
  • Nonstick cooking spray
  • 8 cups crustless bread cubes (3/4-inch)
  • 2 cups shredded Asiago or fontina cheese
  • 1 cup cherry or grape tomatoes, cut in half
  • Thinly sliced fresh basil
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COOKING:

    1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Pour off drippings from skillet.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
    1. Heat oil in same skillet over medium heat until hot. Add mushrooms and onion; cook 3 to 4 minutes or until vegetables are tender, stirring frequently. Return beef to skillet. Add thyme; cook 3 to 5 minutes or until heated through, stirring frequently. Remove from heat. Set aside.
    2. Whisk milk, eggs, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl until blended.
    3. Spray 2-1/2 to 3-quart shallow baking dish with nonstick cooking spray. Layer half of the bread cubes, 1/2 cup of the cheese and half of the beef mixture in dish. Pour half of the egg mixture over the top. Top with remaining bread cubes, 1/2 cup of the cheese and remaining beef and egg mixtures. Sprinkle with remaining 1 cup cheese. Press any dry bread cubes into egg mixture. Cover with aluminum foil; refrigerate 6 hours or as long as overnight.
Cook’s Tip: To bake strata immediately, heat oven to 350°F. Assemble strata in dish as directed. Bake, covered, 40 minutes. Uncover; bake 10 to 15 minutes or until lightly browned.
  1. Preheat oven to 350°F. Bake strata, covered, 55 minutes. Remove foil. Bake, uncovered, 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes. Top with tomatoes and basil, as desired.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

450 CALORIES

23% *10g SAT FAT

50% DV **36g PROTEIN

72% DV4 mg IRON

20% DV5.6 mg ZINC

50% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 450 Calories; 198 Calories from fat; 22g Total Fat (10 g Saturated Fat; 0 g Trans Fat; 1.6 g Polyunsaturated Fat; 5 g Monounsaturated Fat;) 210 mg Cholesterol; 870 mg Sodium; 26 g Total Carbohydrate; 2 g Dietary Fiber; 36 g Protein; 4 mg Iron; 443 mg Potassium; 3.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.6 mg Zinc; 34.4 mcg Selenium; 171.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com“