Ingredients for Brie And Egg Strata
- Olive Oil
- Onions
- Yukon Gold Potatoes
- Red Bell Pepper
- Grape Tomatoes
- 1 teaspoon salt
- Ciabatta
- Cooking Spray
- Brie Cheese
- Egg Substitute
- Eggs
- 1/4 teaspoon herbes de Provence
- Fresh Ground Black Pepper
- 1% Low Fat Milk
- Fresh Parsley
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How to Make Brie And Egg Strata
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1/2 medium onion (chopped), 1 medium potato (peeled and diced), and 1/2 bell pepper (chopped).
- Sauté for 4 minutes, or until vegetables are tender.
- Stir in 1 cup chopped tomatoes.
- Sauté for 2 minutes; stir in 1 teaspoon salt.
- In a large bowl, combine the sautéed vegetable mixture with 6 cups cubed bread (challah or brioche recommended).
- Grease a 13x9-inch baking dish with cooking spray.
- Place half of the bread mixture into the prepared baking dish.
- Sprinkle with 4 ounces brie cheese (sliced or crumbled).
- Top with the remaining bread mixture and the remaining brie.
- In a medium bowl, whisk together 6 large eggs or equivalent egg substitute, 1 1/2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon herbes de Provence, and a pinch of black pepper.
- Pour the egg mixture evenly over the bread and brie.
- **Overnight Instructions (Optional):** Cover the assembled strata and refrigerate overnight. Refrigerate the egg mixture separately. In the morning, pour the egg mixture over the bread mixture before proceeding to step 14.
- Let the strata stand at room temperature for 30 minutes (or longer if refrigerated overnight).
- Preheat oven to 350°F (175°C).
- Bake for 50-60 minutes, or until the strata is set and golden brown.
- Sprinkle with 2 tablespoons fresh parsley (chopped).
- Let stand for 10 minutes before serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
31g
Fat
19g
Carbs
5g
