Eggs - Brie and Egg Strata

By mshettel

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.

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

Details

Servings 10

Preparation

Step 1

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.