Eat – Brie & Egg Strata

A strata is a casserole made of eggs, cheese, and cubed bread/potatoes.  It is considered a ‘comfort food’ and can be layered with many different ingredients including meats, sausages, and veggies.  The combinations are endless and depending on the ingredients, a strata is flexible enough to be eaten for breakfast, lunch, or dinner.  This is one of my favorites!


  • 2  teaspoons  olive oil
  • 2  cups  chopped onion
  • 1 1/2  cups  diced unpeeled Yukon gold potato (1 large)
  • 1  cup  chopped red bell pepper
  • 1  cup  halved grape tomatoes
  • 1  teaspoon  salt, divided
  • 3/4  pound  ciabatta, cut into 1-inch cubes, 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  freshly ground black pepper
  • 3  cups  1% low-fat milk
  • 2  tablespoons  chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.

Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.

Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.

Preheat oven to 350°.

Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.

PLEASE NOTE:  Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.

The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.  Lavendar is only added in American mixes but is not used in French traditional mixes.

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19 2011

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