BRIE-AND-VEGGIE BRUNCH STRATA

Brie-and-Veggie Brunch Strata image

"Hearty, warm and filling, this pretty strata is great for a gathering. You can substitute 2 cups of shredded Swiss cheese for the Brie, if you wish." - Lee Elrod, Newnan, Georgia

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 large onion, halved and thinly sliced
1 large sweet red pepper, chopped
1 large Yukon Gold potato, peeled and cubed
2 tablespoons olive oil
1 loaf sourdough bread (1 pound), cubed
1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes
1 cup shredded Parmesan cheese
8 large eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Steps:

In a large skillet, saute the onion, red pepper and potato in oil until tender., In a greased 13x9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 323 calories, Fat 15g fat (7g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.