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Brie-and-Veggie Brunch Strata

 Brie-and-Veggie Brunch Strata
“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
12 ServingsPrep: 30 min. + chilling Bake: 45 min. + standing

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 Eggland's Best 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

2 of 2

Brie-and-Veggie Brunch Strata (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.