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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier. Ingredients:
2 teaspoons olive oil |
2 cups chopped onion |
1 1/2 cups diced unpeeled yukon gold potato (1 large) |
1 cup chopped red bell pepper |
1 cup halved grape tomatoes |
1 teaspoon salt, divided |
3/4 pound ciabatta, cut into 1-inch cubes, toasted |
cooking spray |
4 ounces brie cheese, rind removed and chopped |
1 cup egg substitute |
2 large eggs |
1 teaspoon herbes de provence |
1/4 teaspoon freshly ground black pepper |
3 cups 1% low-fat milk |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
2. Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
3. Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
4. Preheat oven to 350°.
5. Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.
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