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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

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 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 .

Directions

  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


Reviews for Brie-and-Veggie Brunch Strata

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MY REVIEW
SherryHughes 168482
Reviewed Nov. 7, 2010

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

MY REVIEW
torpey 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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