Shelly's Recipe

BRIE AND VEGGIE BRUNCH STRATA

Category: Breakfast Casseroles

1 large onion, halved and thinly sliced
1 large sweet red pepper, chopped
1 large Yukon Gold potato, peeled and cubed
2 tbsp olive oil
1 loaf sour dough bread, cubed
1 (8 oz) round brie cheese, rind removed and cut into 1/2 inch cubes
1 cup shredded parmesan cheese
8 eggs
3 cups milk
2 tbsp Dijon mustard
1 tsp seasoned salt and pepper

In a large skillet, saute the onion, red pepper and potato in oil until tender. In a greased 13x9 inch baking pan, layer half the bread, onion mixture and both cheeses. Repeat layers. In a large bowl whisk remaining ingredients and pour over layers. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 45-50 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting.