6 Serves
480 Mins
In a large mixing bowl, whisk together the eggs, milk, beer, minced garlic, and salt and pepper until thoroughly combined.
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Vitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
259 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
979 mg / 4,700 mgSodium
847 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Grease a 2.5-quart round baking dish. Arrange half of the bread cubes in the bottom of the dish, then layer with half of the leeks and half of the bell peppers. Top with half of the Swiss cheese and half of the cheddar cheese.
Repeat the layering process with the remaining bread, leeks, bell peppers, Swiss cheese, and cheddar cheese, finishing with a layer of cheddar.
Pour the egg and beer mixture evenly over the assembled strata. Cover the dish tightly with foil and place a slightly smaller baking dish on top to weigh it down. Refrigerate for at least 2 hours or overnight.
Preheat your oven to 175°C. Remove the weight and cover, then bake the strata uncovered for 40 minutes or until the center is set and the top is golden brown.
25
g95
g20
g
Yemeni
