Brie & Vegetable Strata

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

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

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Ingredients

  • 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
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Preparation

  1. In a large skillet, saute the onion, red pepper and potato in oil until tender.
  2. In a greased 13-in. x 9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers.
  3. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking.
  5. Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
  6. Let stand for 10 minutes before cutting.

Nutrition

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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Information per Serving
Serving Size 1 serving
Calories 204
Fat 14 g
Saturated Fat 6 g
Cholesterol 145 mg
Sodium 472 mg
Carbohydrates 7 g
Dietary Fiber 1 g
Protein 13 g