Baked Brie and Tomato Strata

"7. Baked Brie And Tomato Breakfast Strata Recipe Serving: 8 | Prep: | Cook: 50mins / Ready in: Ingredients 2 small zucchini, cut crosswise into 1/4-inch slices (2 cups) 6 1/2-inch thick slices crusty sourdough bread 8 ounces brie cheese, cut into 1/2-inch cubes 4 roma tomatoes, cut lengthwise into 1/4-inch slices 1 cup refrigerated or frozen egg product, thawed 2/3 cup evaporated skim milk 1/3 cup finely chopped onion 3 tablespoons snipped fresh dill 1/2 teaspoon salt 1/8 teaspoon pepper 6 to 8 cherry tomatoes nonstick cooking spray Direction 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 non- stick 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. a 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."

CellarDog47

creator

12/3/2024

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Baked Brie and Tomato Strata

ingredients

4 Roma tomatoes, cut lengthwise into 1/4-inch slices
6 1/2-inch thick slices crusty sourdough bread
8 ounces brie cheese, cut into 1/2-inch cubes
1 cup refrigerated or frozen egg product, thawed
2/3 cup evaporated skim milk
1/3 cup finely chopped onion

3 tablespoons snipped fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 cherry tomatoes
Nonstick cooking spray

steps

1.
Preheat the oven to 325°F.
2.
Spray a 9"x13" baking dish with nonstick cooking spray.
3.
Arrange sourdough slices in the dish, cutting as needed.
4.
Layer half of the brie cubes evenly over the bread.
5.
Layer the sliced Roma tomatoes on the bread, then top with the remaining brie.
6.
In a bowl, whisk together the egg product, evaporated milk, onion, basil, salt, and pepper.
7.
Pour the egg mixture evenly over the bread and vegetables, pressing gently to ensure saturation.
8.
Cover with plastic wrap and chill in the refrigerator for 4 to 24 hours.
9.
Remove the wrap, cover the strata with foil, and bake for 30 minutes.
10.
Uncover and bake for an additional 25-30 minutes or until a knife inserted near the center comes out clean.
11.
Let the strata stand for 10 minutes before serving.

brunch breakfast comfort savory cheese veggies

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Comments

Name: Baked Brie and Tomato Strata
Yield: 8
Ingredients: 4 Roma tomatoes, cut lengthwise into 1/4-inch slices; 6 1/2-inch thick slices crusty sourdough bread; 8 ounces brie cheese, cut into 1/2-inch cubes; 1 cup refrigerated or frozen egg product, thawed; 2/3 cup evaporated skim milk; 1/3 cup finely chopped onion; 3 tablespoons snipped fresh basil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 6 to 8 cherry tomatoes; Nonstick cooking spray

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