Baked Brie and Tomato Breakfast Strata



Description:
With the approach of August we are thinking tomatoes! This is a wonderful and easy breakfast casserole adapted from one from Better Homes and Gardens.

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 or Heirloom tomatoes, cut lengthwise into 1/4-inch slices
* 3 eggs
* 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

Directions:
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 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 eggs, 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.



Recipe Summary:
Yield: Makes 8 servings
Comments:



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Recipe Provided By:
Camellia Inn
Healdsburg, CA

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