Brie & Veggie Brunch Strata
BRIE & VEGGIE BRUNCH STRATA
1 large onion, halved & thinly sliced
1 large red pepper, chopped
1 large Yukon Gold potato, peeled & cubed
2 Tblsp olive oil
1 loaf Sourdough bread, cubed
1 round Brie cheese (8 oz), rind removed & cut into 1/2 inch cubes
1 cup (4 oz) shredded Parmesan cheese
8 eggs
3 cups milk
2 Tblsp Dijon mustard
1 tsp seasoned salt
1 tsp pepper
In a greased 9 by 13 inch baking dish, layer half of the bread, the onion mixture & the Brie & Parmesan. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover & refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 F for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes 12 servings.
1 large onion, halved & thinly sliced
1 large red pepper, chopped
1 large Yukon Gold potato, peeled & cubed
2 Tblsp olive oil
1 loaf Sourdough bread, cubed
1 round Brie cheese (8 oz), rind removed & cut into 1/2 inch cubes
1 cup (4 oz) shredded Parmesan cheese
8 eggs
3 cups milk
2 Tblsp Dijon mustard
1 tsp seasoned salt
1 tsp pepper
In a greased 9 by 13 inch baking dish, layer half of the bread, the onion mixture & the Brie & Parmesan. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover & refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 F for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes 12 servings.
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