We had company this weekend and I wanted to keep meals simple so that we would have more time to visit. After browsing recipes I decided on a veggie strata. A strata is similar to a quiche or a frittata (all three are made with eggs), but a strata contains bread, no crust, and is cooked in an oven.
I whipped up this easy recipe (found in Southern Living) the day before and told everyone that the first person up in the morning could turn on the oven to 350 degrees and bake it!
Brie-and-Veggie Breakfast Strata
- 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 ounce Brie round
- 1 12 ounce package sourdough bread loaf, cubed
- 1 cup (4 ounces) shredded Parmesan cheese
- 8 large eggs
- 3 cups milk
- 2 tablespoons Dijon mustard
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- Saute onion, red pepper and potato in hot oil for 10 to 12 minute or just until vegetables are tender and onion slices begin to turn golden.
- Trim and discard rind from Brie. Cut cheese into ½ inch cubes.
- Layer a lightly greased 13×9 inch baking dish with half each of bread cubes, onion mixture, Brie cubes and Parmesan cheese.
- Whisk together eggs and milk, mustard, salt and pepper. Pour half of egg mixture evenly over cheeses. Repeat layers once.
- Cover and chill at least 8 hours or up to 24 hours.
- Bake at 350 degrees for 45 to 50 minutes or until lightly browned on top and set in center.
I baked them in four individual ramekins and served them that in the dishes. After the 50 minutes, the center was still “wet” so I turned the oven up to 400 and cooked them for 5 more minutes. This also browned up the top.
They were so good and I am already preparing to make them again. My husband bought me 8 nice ramekins so I’m thinking I will make 8 and freeze them.