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Bell Pepper and Goat Cheese Strata

['2 tablespoons olive oil, plus additional for brushing pan', '8 eggs', '1 cup 2 percent milk', '1/4 cup grated Parmesan', '3/4 teaspoon kosher salt, divided', '1/2 teaspoon freshly ground black pepper, divided', '8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes', '1 large red bell pepper, thinly sliced', '1 onion, thinly sliced', '1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)', '1/2 cup goat cheese, crumbled', 'Fresh thyme sprigs for garnish (optional)']

Brush a 9" x 9" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400°F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Sauté bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1⁄4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.

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