From my experience, all breakfast casseroles are about the same: some eggs, some sausage, some cheese and you have the all-but-mandatory “food for a crowd” meal. I’m down with this most days, but sometimes, I want to class it up a bit; elevate the staple dish while still fitting in a 9X13 pan and including a make-ahead option for busy mornings. For a recent baby shower that I hosted, I found the perfect recipe to do just that! Enter, the Roasted Vegetable Strata with Brie!
This was my first go at a strata, which is really just a fancy name for a dish made out of mostly bread, eggs, and cheese. And it was so easy! And I made it ahead! And it was beautiful and served the multitudes, all while earning rave reviews. This will definitely be on my short list for brunches to come.
Here’s what you do:
- Sauté 1 large sweet onion, 1 large red bell pepper, and 1 Yukon gold potato (dice all 3) on the stovetop, using a dash of olive oil. Cook until vegetables are tender and onion slices turn golden (potatoes seemed to take FOREVER, so be sure to cut small).
- Slice 1 (12oz) loaf of sourdough bread into 1 inch cubes.
- Trim and discard rind from 1 (8oz) round of Brie. Cut cheese into 1/2 inch cubes.
- Lightly grease 9X13-inch baking dish. Layer pan with 1/2 of bread cubes, Brie cubes, onion mixture, and 1/2 cup shredded Parmesan cheese.
- In separate bowl, whisk together 8 large eggs, 3 cups milk, 2 tablespoons Dijon mustard, 1 teaspoon salt, & 1 teaspoon pepper. Pour 1/2 of mixture over pan.
- Repeat all layers once more.
- Cover and chill for up to 24 hours.
- Bake at 350 degrees for 45-50 minutes or until lightly browned.
- Serve and enjoy!
All the right stuff is in there! Warm bread and melted Brie! And even some veggies to boot! I was quickly left with an empty pan. Breakfast perfection. Enjoy!