Brie-and-Veggie Brunch Strata Recipe

Brie-and-Veggie Brunch Strata Recipe photo by Taste of Home

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“Hearty, warm and filling, this pretty strata is great for a gathering. You can substitute 2 cups of shredded Swiss cheese for the Brie, if you wish.” — Lee Elrod, Newnan, Georgia

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Brie-and-Veggie Brunch Strata Recipe

Prep: 30 min. + chilling Bake: 45 min. + standing

Yield: 12 Servings

30 45 75

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 eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Directions

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° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 323 calories, 15 g fat (7 g saturated fat), 169 mg cholesterol, 745 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Brie-and-Veggie Brunch Strata in Taste of Home December/January 2010, p33