CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BAKED BRIE STRATA

Shelly's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Breakfast Casseroles
    Prep Time:       Cook Time:       Total Time:  

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

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 2-quart rectangular baking dish with nonstick 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.

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.

Make-ahead tip: Prepare and chill casserole for up to 24 hours. Bake as directed.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Brie And Veggie Brunch Strata
   by sgre52160



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, r




Brie Strata With Fruit Salsa
   by sgre52160



1/4 cup butter, softened 8 to 10 slices white bread, crusts removed 4 eggs 1 1/2 cups milk 1 tsp salt 1 lb Brie cheese, rind removed, cut into 1/2-inch cubes Paprika Fruit Salsa (below)




Brie - Baked Brie- Brie
   by kathiecooks



1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls 1 round or wedge of Brie cheese (do not remove rind) Raspberry Jam, or other sweet jam Brown sugar 1/4 cup




Baked Brie Dip
   by sgre52160



Serves 5 to 7 8 ounces triple cream (room temperature) brie, rind removed 3 ounces mascarpone, softened salt and pepper to taste cinnamon-spiced candied pecans: 1/2 cup chopped pecans 2 1/2




Baked Brie
   by sgre52160



2 tbsp unsalted butter 1 small onion, chopped 1/2 tbsp minced garlic 8 oz brie, rind trimmed, cut into chunks 1 (8 oz) pkg cream cheese, room temperature 1/2 cup sour cream 2 tsp lemon juice and





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.