Randy Mayor
Yield:
12 servings (serving size: 1 piece)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Great strata

ljdugan
April 24, 2015
Very good and great for world language food day! It doesn't need parsley or to be eaten immediately. It stayed warm for an hour and a half in school am dead full of flavor.

sandysurma's Review

npwomen
December 27, 2013
Made this for Christmas brunch - easy and great flavor, but mine seemed to have a bit too much liquid and didn't completely set up. Will try it with about 1/2 cup less milk next time.

Phimubrain's Review

Phimubrain
October 06, 2013
N/A

stimply's Review

cyclegal
May 22, 2013
N/A

melonsmoresize's Review

Renee5732
April 21, 2013
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.

npwomen's Review

JSchFr
January 29, 2013
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.

chinogirl's Review

melonsmoresize
March 17, 2012
N/A

seaside725's Review

seaside725
February 11, 2012
N/A

cyclegal's Review

Pudding
December 04, 2011
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.

JSchFr's Review

AlexRod
June 24, 2011
Tasted too much like bread, nothing special to make it delicious. Needed tons of salt to have any flavor.