Brie And Egg Strata

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 2 cups chopped onions
• 1 1/2 cups unpeeled yukon gold potatoes, diced
• 1 cup chopped red bell pepper
• 1 cup halved grape tomatoes
• 1 teaspoon salt, divided
• 3/4 lb ciabatta, cut into 1-inch cubes and toasted
• cooking spray
• 4 ounces brie cheese, rind removed and chopped
• 1 cup egg substitute
• 2 large eggs
• 1 teaspoon herbes de provence
• 1/4 teaspoon fresh ground black pepper
• 3 cups 1% low-fat milk
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat.
• 2 add onion, potato, and bell pepper; saute 4 minutes or until tender.
• 3 stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
• 4 combine onion mixture and bread.
• 5 place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. sprinkle with half of brie.
• 6 top with remaining bread mixture and remaining brie.
• 7 put egg substitue and eggs in a medium bowl.
• 8 add remaining 1/2 teaspoons salt, herbes de provence, and pepper.
• 9 add milk, stirring with a whisk until well blended.
• 10 pour egg mixture over the bread.
• 11 let stand 30 minutes.
• 12 preheat oven to 350.
• 13 bake for 50 minutes or until set. sprinkle with parsley.
• 14 serve immediately.
• 15 overnight instructions.
• 16 **the night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate.
• 17 combine the egg mixture (step three), and refrigerate in a separate container.
• 18 in the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.