3/4 pound ciabatta, cut into 1-inch cubes, toasted
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
How to Make It
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.
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I made this on Saturday for a small brunch with my husband and mother in law, but it would serve a crowd. I followed the directions, with a few exceptions: I didn't have egg substitute, so I used enough egg whites to fill a cup (4 or 5 I believe). The ciabatta bread works really well, but any loaf that's not too dense would be just as good. Rapidly whisking aerates the egg/milk mixture and makes a light, fluffy casserole. I'm always looking for overnight brunch foods- makes prep in the morning that much easier. I served this with turkey bacon and a spinach strawberry salad. Reheats well. This could be served for a special occasion.
This is definitely company worthy. Season well and be careful not to over cook it and the result will be creamy, tasty and pretty. I also added lightly sautéed mushrooms for an extra touch but you don't need it.
Like one of the other reviewers, I added mushrooms to the veggie mix. Also used roasted garlic infused bread. Followed the rest of the recipe and it was a big hit with the book club. Also warms up nicely for leftovers.