Recipe: Baked Brie Strata (with zucchini, tomato, egg substitute, make ahead)
Breakfast and BrunchBAKED BRIE STRATA
"Buttery-soft Brie cheese oozes between the layers of tender zucchini and crusty bread for a sure-to-please brunch casserole. Garnish the plates with fresh melon wedges and tiny bunches of grapes."
2 small zucchini, cut crosswise into 1/4-inch slices (about 2 cups)
Nonstick cooking spray
6 (1/2-inch) slices crusty sourdough bread
8 ounces Brie cheese, rind removed and cut into 1/2-inch cubes
2 plum tomatoes, cut lengthwise into 1/4-inch slices
6 to 8 cherry tomatoes, halved
1 cup refrigerated or frozen egg product, thawed
2/3 cup evaporated fat-free milk
1/3 cup finely chopped onion
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/8 teaspoon black pepper
In a covered small saucepan cook zucchini in a small amount of boiling, lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini and set aside.
Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange bread slices in the bottom of prepared baking dish, cutting as necessary to fit. Sprinkle with half of the cheese. Arrange zucchini and tomatoes on top of cheese. Sprinkle with the remaining cheese.
In a medium bowl combine egg product, evaporated milk, onion, dill, salt, and pepper. Pour evenly over vegetables and cheese. Press lightly with the back of a spoon to thoroughly moisten ingredients. Cover with plastic wrap and refrigerate for 4 to 24 hours.
WHEN READY TO BAKE:
Remove plastic wrap from strata; cover with foil.
Bake in a 325 degrees F oven for 30 minutes. Uncover and bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.
Makes 8 servings
Nutrition Facts per serving: 198 cal., 8 g total fat (5 g sat. fat), 29 mg chol., 525 mg sodium, 18 g carbo., 1 g fiber, 13 g pro.
Daily Values: 13% vit. A, 13% vit. C, 13% calcium, 9% iron
Exchanges: 1 Milk, 1 Vegetable, 1/2 Starch, 1/2 Fat
Source: Better Homes and Gardens 3 Steps to Weight Loss, 2001
"Buttery-soft Brie cheese oozes between the layers of tender zucchini and crusty bread for a sure-to-please brunch casserole. Garnish the plates with fresh melon wedges and tiny bunches of grapes."
2 small zucchini, cut crosswise into 1/4-inch slices (about 2 cups)
Nonstick cooking spray
6 (1/2-inch) slices crusty sourdough bread
8 ounces Brie cheese, rind removed and cut into 1/2-inch cubes
2 plum tomatoes, cut lengthwise into 1/4-inch slices
6 to 8 cherry tomatoes, halved
1 cup refrigerated or frozen egg product, thawed
2/3 cup evaporated fat-free milk
1/3 cup finely chopped onion
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/8 teaspoon black pepper
In a covered small saucepan cook zucchini in a small amount of boiling, lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini and set aside.
Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange bread slices in the bottom of prepared baking dish, cutting as necessary to fit. Sprinkle with half of the cheese. Arrange zucchini and tomatoes on top of cheese. Sprinkle with the remaining cheese.
In a medium bowl combine egg product, evaporated milk, onion, dill, salt, and pepper. Pour evenly over vegetables and cheese. Press lightly with the back of a spoon to thoroughly moisten ingredients. Cover with plastic wrap and refrigerate for 4 to 24 hours.
WHEN READY TO BAKE:
Remove plastic wrap from strata; cover with foil.
Bake in a 325 degrees F oven for 30 minutes. Uncover and bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.
Makes 8 servings
Nutrition Facts per serving: 198 cal., 8 g total fat (5 g sat. fat), 29 mg chol., 525 mg sodium, 18 g carbo., 1 g fiber, 13 g pro.
Daily Values: 13% vit. A, 13% vit. C, 13% calcium, 9% iron
Exchanges: 1 Milk, 1 Vegetable, 1/2 Starch, 1/2 Fat
Source: Better Homes and Gardens 3 Steps to Weight Loss, 2001
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Spicy Texas Breakfast Casserole (using noodles)
- Apple Waffles
- All-in-One Quiche (using blender and biscuit mix)
- Vermont Baked Pecan French Toast
- Grits with Tasso and Poached Eggs (Gourmet Magazine)
- Specialty Omelet
- Oven-Baked Blender Pancakes
- Kyjoes Veggy Breakfast of Champions
- Easy Egg White and Goat Cheese Omelet (serves 2)
- Brunch Scramble
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute