Brie-and-Veggie Brunch Strata |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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âHearty, 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.â â Lee Elrod, Newnan, Georgia 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 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.
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