Brie and Egg Strata
- Reviews 1
Ready In: 1 hr 55 mins
Serves: 8-10
Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onions
- 1 1⁄2 cups unpeeled yukon gold potatoes, diced
- 1 cup chopped red bell pepper
- 1 cup halved grape tomatoes
- 1 teaspoon salt, divided
- 3⁄4 lb ciabatta, cut into 1-inch cubes and toasted
- cooking spray
- 4 ounces brie cheese, rind removed and chopped
- 1 cup egg substitute
- 2 large eggs
- 1 teaspoon herbes de provence
- 1⁄4 teaspoon fresh ground black pepper
- 3 cups 1% low-fat milk
- 2 tablespoons 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 teaspoons salt.
- Combine onion mixture and bread.
- Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with half of Brie.
- Top with remaining bread mixture and remaining Brie.
- Put egg substitue and eggs in a medium bowl.
- Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
- Add milk, stirring with a whisk until well blended.
- Pour egg mixture over the bread.
- Let stand 30 minutes.
- Preheat oven to 350.
- Bake for 50 minutes or until set. Sprinkle with parsley.
- Serve immediately.
- OVERNIGHT INSTRUCTIONS.
- **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.
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