Brie and Egg Strata
photo by Schmoopies
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- 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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RECIPE SUBMITTED BY
Kitchen Witch Steph
Blacksburg, VA
A picture of me and my dear friend Liz. I'm on the left.
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I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them.
Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen.
I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing.
Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place.
If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner.
RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you!
I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price.
I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking.
My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams.
I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time.
Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble.
Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks.
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