Brie And Veggie Breakfast Strata Recipes

Steps:

• Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
• Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
• Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
• Whisk together eggs and next 4 ingredients; 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 F for 45 to 50 minutes or until lightly browned on top and set in center.

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, potato, and bell pepper; saute 4 minutes or until tender.
• Stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
• Combine onion mixture and bread.
• Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with half of Brie.
• Top with remaining bread mixture and remaining Brie.
• Put egg substitue and eggs in a medium bowl.
• Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
• Add milk, stirring with a whisk until well blended.
• Pour egg mixture over the bread.
• Let stand 30 minutes.
• Preheat oven to 350.
• Bake for 50 minutes or until set. Sprinkle with parsley.
• Serve immediately.
• OVERNIGHT INSTRUCTIONS.
• **The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate.
• Combine the egg mixture (step three), and refrigerate in a separate container.
• In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.

Steps:

• In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.