BRIE AND VEGGIE BREAKFAST STRATA RECIPES

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BRIE AND VEGGIE BREAKFAST STRATA RECIPE - FOOD.COM



Brie and Veggie Breakfast Strata Recipe - Food.com image

Make and share this Brie and Veggie Breakfast Strata recipe from Food.com.

Total Time 24 hours 45 minutes

Prep Time 24 hours

Cook Time 45 minutes

Yield 10 serving(s)

Number Of Ingredients 12

1 large sweet onion, halved and thinly sliced
1 large red bell pepper, diced
1 large yukon gold potato, peeled and diced
2 tablespoons olive oil
8 ounces brie cheese
12 ounces sourdough bread, loaf cubed
4 ounces shredded parmesan cheese
8 large eggs
3 cups milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Steps:

  • Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
  • Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
  • Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
  • Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
  • Bake at 350 F for 45 to 50 minutes or until lightly browned on top and set in center.

Nutrition Facts : Calories 372.9, FatContent 20.1, SaturatedFatContent 9.4, CholesterolContent 212.1, SodiumContent 882.7, CarbohydrateContent 27.7, FiberContent 1.9, SugarContent 2.1, ProteinContent 20.2

BRIE-AND-VEGGIE BRUNCH STRATA RECIPE: HOW TO MAKE IT



Brie-and-Veggie Brunch Strata Recipe: How to Make It image

“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

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 12

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 shredded Parmesan cheese
8 large eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Steps:

  • In a large skillet, saute the onion, red pepper and potato in oil until tender., In a greased 13x9-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 in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 323 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 745mg sodium, CarbohydrateContent 30g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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