Brie-and-Veggie Breakfast Strata

3 Reviews
ADD YOUR REVIEW
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
Prep Time
30 Mins
Cook Time
12 Mins
Chill Time
8 Hours
Bake Time
50 Mins
Yield
Makes 8 to 10 servings
By Debbie Tye, Mequon, Wisconsin
June 2007
RECIPE BY Southern Living

Ingredients

  • 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
  • 1 (8-oz.) Brie round*
  • 1 (12-oz.) package sourdough bread loaf, cubed
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 8 large eggs
  • 3 cups milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper

How to Make It

Step 1

Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.

Step 2

Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.

Step 3

Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.

Step 4

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.

Step 5

Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.

Step 6

*2 cups (8 oz.) shredded Swiss cheese may be substituted.

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Ratings & Reviews

MrsButlerTN's Review

gigig99
May 28, 2013
This is very tasty, but I would probably just use swiss cheese when making it again. The brie has less flavor and is more trouble to peel and cube. I would also add mushrooms, sausage and/or spinach for variation.

GAMMY55's Review

MrsButlerTN
May 24, 2012
I added Jimmy Dean Sausage to this recipe for a brunch that I hosted and it was outstanding. I highly recommend it with or without the sausage.

gigig99's Review

GAMMY55
September 07, 2009
Made this for a sunday brunch with friends and it was a big hit. Unfortunately I didn't have the right size pan, so I used a larger one and it was a bit flatter than it should have been. I loved the idea that you can make it the day before and just stick it in the oven that morning. Also tastes great the next day. I think next time I'm going to use more "veggies" and less bread. I also used a "four cheese mix" instead of just parmesean. Might play with the recipe in the future and try different veggies like spinach and mushrooms. I'm not a big fan of peppers. Will definitely recommend this recipe to anyone.
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