Crab & Red Pepper Breakfast Strata

Prep time: 40 minutes (10 minutes prep, 30 minutes to let the strata set up)
Cook time: 40 minutes
Yield: 4-6 Servings


A strata is such an elegant way to serve brunch or a light supper to your guests. Crab and red pepper are always a beautiful pair-adding cream and French bread to the mix makes this a knockout!


  • Olive oil
  • 10-12 ounces frozen onion and pepper blend, thawed
  • 4 ounces Big T Coastal Provisions Crab Dip
  • 4 large eggs
  • 1 1/2 cups half and half
  • 4 cups cubed french bread


  1. Preheat the oven to 350 degrees.
  2. Heat a saute pan over medium heat. Drizzle with enough olive oil to lightly coat the bottom of the pan.
  3. Once hot, add the peppers and onions. Cook until softened and beginning to caramelize. Set aside to cool.
  4. Place the crab dip, eggs and half and half in a mixing bowl and whisk to combine. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly cracked black pepper.
  5. Add the french bread and roasted pepper and onion blend to the bowl. Gently fold together.
  6. Spray an 8x8 inch casserole dish with non-stick cooking spray.
  7. Pour the mixture into the casserole dish and cover it with foil. Let sit at least a half hour before baking.
  8. Place the casserole in the preheated oven and cook covered for 20 minutes. Remove the foil and cook 15-20 minutes more, or until the egg is set in the center.
  9. Remove from the oven and let sit at room temperature for 5 minutes before serving.