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

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + standing
MAKES: 12 servings


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

Nutritional Facts

1 piece: 323 calories, 15g fat (7g saturated fat), 169mg cholesterol, 745mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 18g protein.


  1. In a large skillet, saute the onion, red pepper and potato in oil until tender.
  2. 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.
  3. 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.
Originally published as Brie-and-Veggie Brunch Strata in Taste of Home December/January 2010, p33

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SherryHughes User ID: 4200936 168482
Reviewed Nov. 7, 2010

"Delicious. Served to my book club and received rave revews and recipe requests."

torpey User ID: 1763810 211309
Reviewed Jan. 1, 2010

"I made this for a New Year's Day brunch and it was a big hit. I didn't make any changes to the recipe and would make it again as is."

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