Brie & Vegetable Strata
Recipe by: Taste of Home
Make Friday night to have the perfect breakfast dish all weekend long!
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
Preparation
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |
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