Savory Ramen Bread Strata with Mushrooms and Bell Peppers

Instructions

1. 1

   Preheat the oven to 175°C / 350°F. Lightly coat a medium baking dish with a small amount of the olive oil.

2. 2

   Break the instant ramen noodles into bite-size pieces. Place them in a bowl, pour the prepared noodle soup broth over them, and let them soften for about 3 minutes.

3. 3

   Heat the remaining olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook for 5–6 minutes, stirring often, until softened.

4. 4

   Add the sliced mushrooms, diced bell peppers, and minced red chilli. Cook for another 6–8 minutes, until the vegetables are tender and most of the moisture from the mushrooms has evaporated.

5. 5

   In a large mixing bowl, whisk the eggs until smooth. Add the softened ramen noodles with the broth and stir to combine.

6. 6

   Add the torn bread pieces, cooked vegetables, and most of the shredded cheese to the egg mixture. Stir gently until the bread is well coated and everything is evenly distributed.

7. 7

   Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheese over the top.

8. 8

   Let the strata rest for 10 minutes so the bread and noodles can absorb the egg mixture.

9. 9

   Bake for 35–40 minutes, or until the strata is puffed, golden on top, and set in the center.

10. 10

    Let it cool for 5–10 minutes before slicing and serving warm.