Brie and Egg Strata

READY IN: 1hr 55mins
SERVES: 8-10




  • 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.
  • **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.