Brie & Vegetable Strata

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Brie & Vegetable Strata
Prep Time
30 min + Chilling
Cook Time
45 min
12 servings
Recipe by: Taste of Home

Make Friday night to have the perfect breakfast dish all weekend long!


  • 1 large onion, halved and thinly sliced
  • 1 large sweet red pepper, chopped
  • 1 large Yukon Gold potato, peeled and cubed
  • 2 tablespoons olive oil
  • 1 loaf sourdough bread (1 pound), cubed
  • 1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 8 Eggland's Best Eggs (large) 
  • 3 cups 2% milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper


Serving Size
1 serving
14 g
  Saturated Fat
6 g
145 mg
472 mg
7 g
Dietary Fiber
1 g
13 g

In a large skillet, saute the onion, red pepper and potato in oil until tender. 

In a greased 13-in. x 9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers.

In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight. 

Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before cutting. 

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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