Eggs - Brie and Egg Strata

The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier.
Eggs - Brie and Egg Strata
Eggs - Brie and Egg Strata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    t olive oil

  • 2

    cups chopped onion

  • 1 1/2

    cups diced unpeeled Yukon gold potato (1 large)

  • 1

    cup chopped red bell pepper

  • 1

    cup halved grape tomatoes

  • 1

    t salt, divided

  • 3/4

    # ciabatta, cut into 1-inch cubes, toasted

  • Cooking spray

  • 4

    oz Brie cheese, rind removed and chopped

  • 1

    cup egg substitute

  • 2

    large eggs

  • 1

    t herbes de Provence

  • 1/4

    t freshly ground black pepper

  • 3

    cups 1 % low-fat milk

  • 2

    T chopped fresh parsley

Directions

Heat oil in a large nonstick skillet over medium high heat. Add onion, potato, and bell pepper, saute 4 minutes or until tender. Stir in tomatoes, saute 2 minutes. Stir in 1/2 t salt. Combine onion mixture and bread. Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.

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