Baked Brie and Tomato Breakfast Strata
From valinkenmore 14 years ago
- 50 minutes to make
- Serves 8
A wonderful and easy breakfast casserole that is sure to impress your guests! Countresy of Better Homes and Gardens.
Ingredients
- 2 small zucchini, cut crosswise into 1/4-inch slices (2 cups) shopping list
- 6 1/2-inch thick slices crusty sourdough bread shopping list
- 8 ounces brie cheese, cut into 1/2-inch cubes shopping list
- 4 roma tomatoes, cut lengthwise into 1/4-inch slices shopping list
- 1 cup refrigerated or frozen egg product, thawed shopping list
- 2/3 cup evaporated skim milk shopping list
- 1/3 cup finely chopped onion shopping list
- 3 tablespoons snipped fresh dill shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 6 to 8 cherry tomatoes shopping list
- nonstick cooking spray shopping list
How to make it
- Cook zucchini, covered, in a small amount of boiling lightly salted water for 2 to 3 minutes or until just tender. Drain and set aside.
- Meanwhile, spray a 9'X13" glass baking dish with nonstick cooking spray. Arrange bread slices in the prepared baking dish, cutting as necessary to fit. Sprinkle half of the Brie evenly on top. Arrange zucchini and tomatoes on top of bread. Sprinkle with remaining cheese.
- In a bowl combine egg product, evaporated skim milk, onion, dill, salt, and pepper. Pour evenly over vegetables and cheese. Lightly press vegetables down with back of spoon to be sure everything is saturated with egg mixture. Cover with plastic wrap; chill for 4 to 24 hours.
- Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake 30 minutes. Uncover and bake 25 to 30 minutes more or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.
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