Brie and Egg Strata

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Brie and Egg StrataRecipe
Randy Mayor
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.
12 servings (serving size: 1 piece)


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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


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.

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.

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.

Preheat oven to 350°.

Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.

Created date

October 2006

Nutritional Information

Calories 205
Caloriesfromfat 30 %
Fat 6.9 g
Satfat 2.7 g
Monofat 3 g
Polyfat 0.8 g
Protein 10.8 g
Carbohydrate 26.1 g
Fiber 1.7 g
Cholesterol 47 mg
Iron 2 mg
Sodium 534 mg
Calcium 120 mg