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Brie-and-Veggie Brunch Strata Recipe

Brie-and-Veggie Brunch Strata Recipe

“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 YIELD: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 eggs
  • 3 cups 2% milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper

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. 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.

Nutritional Facts

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

Reviews for Brie-and-Veggie Brunch Strata

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MY REVIEW
SherryHughes
Reviewed Nov. 7, 2010

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

MY REVIEW
torpey
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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