Best 4 Brie And Veggie Brunch Strata Recipes

Indulge in a culinary delight with our delectable Brie and Veggie Brunch Strata, a dish that seamlessly blends the richness of brie cheese with the vibrant flavors of fresh vegetables. This savory strata is a symphony of textures and tastes, featuring fluffy bread cubes, tender vegetables, and a creamy brie filling, all harmoniously united in a golden-brown casserole. Alongside this main attraction, we present a tantalizing array of complementary recipes to elevate your brunch experience. Discover the tangy freshness of our Lemon Blueberry Scones, the zesty kick of our Bloody Mary Deviled Eggs, the sweet and savory balance of our Bacon-Wrapped Dates, and the refreshing crunch of our Cucumber Avocado Salad. Embark on a culinary journey that promises to tantalize your taste buds and make your brunch a truly memorable occasion.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE-PACKED STRATA

Veggie-Packed Strata image

This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. -Jennifer Unsell, Vance, Alabama

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese

Steps:

In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

HAM & BRIE STRATA

Ham & Brie Strata image

There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
8 ounces sliced fresh mushrooms
1/2 cup chopped onion
2 cups fresh baby spinach
2 garlic cloves, minced
12 cups (about 8 ounces) cubed day-old French bread
2 cups cubed deli ham
8 ounces Brie cheese, rind removed and chopped
8 large eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

Nutrition Facts : Calories 243 calories, Fat 12g fat (6g saturated fat), Cholesterol 162mg cholesterol, Sodium 680mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

BRIE AND VEGGIE BREAKFAST STRATA

Brie and Veggie Breakfast Strata image

Make and share this Brie and Veggie Breakfast Strata recipe from Food.com.

Provided by Brookelynne26

Categories Breakfast

Time P1DT45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 large sweet onion, halved and thinly sliced
1 large red bell pepper, diced
1 large yukon gold potato, peeled and diced
2 tablespoons olive oil
8 ounces brie cheese
12 ounces sourdough bread, loaf cubed
4 ounces shredded parmesan cheese
8 large eggs
3 cups milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Steps:

Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
Bake at 350 F for 45 to 50 minutes or until lightly browned on top and set in center.

Nutrition Facts : Calories 372.9, Fat 20.1, SaturatedFat 9.4, Cholesterol 212.1, Sodium 882.7, Carbohydrate 27.7, Fiber 1.9, Sugar 2.1, Protein 20.2

ROASTED VEGETARIAN SANDWICH WITH BRIE CHEESE (LIGHT)

Roasted Vegetarian Sandwich With Brie Cheese (Light) image

Make and share this Roasted Vegetarian Sandwich With Brie Cheese (Light) recipe from Food.com.

Provided by Redsie

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 large red onion, sliced
1 red bell pepper, cut in 8 wedges
1 large portabella mushroom, sliced thickly
1 zucchini, sliced in 3 lengthwise pieces
2 tablespoons pesto sauce
2 tablespoons light sour cream
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon minced garlic
4 large rolls, sliced lengthwise (each approx. 3-1/2 oz)
2 ounces brie cheese, sliced thinly

Steps:

Preheat oven to 450°F Line a rimmed baking sheet with foil.
Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
Meanwhile, in a small bowl, combine pesto and sour cream.
Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.

Nutrition Facts : Calories 143.4, Fat 5.4, SaturatedFat 1.9, Cholesterol 8.4, Sodium 206.5, Carbohydrate 18.5, Fiber 1.5, Sugar 2.6, Protein 5.2

Tips:

- Use high-quality ingredients for the best results. Fresh, ripe vegetables, a creamy brie cheese, and a crusty baguette are all essential. - For a more flavorful strata, sauté the vegetables before adding them to the casserole dish. This will help caramelize the vegetables and bring out their natural sweetness. - If you don't have a round casserole dish, you can use a 9x13 inch baking dish instead. Just be sure to adjust the baking time accordingly. - Serve the strata immediately, or let it cool and reheat it later. It's also delicious served cold for a picnic or lunch.

Conclusion:

This brie and veggie brunch strata is a delicious and easy-to-make dish that is perfect for any occasion. It's also a great way to use up leftover vegetables. So next time you're looking for a simple and satisfying breakfast or brunch recipe, give this strata a try. You won't be disappointed!