CAMELLIA ROSE INN
VEGETABLE BREAKFAST STRATA
1 LARGE SWEET ONION, HALVED AND THINLY SLICED
1 LARGE RED BELL PEPPER, DICED or ROASTED RED PEPPERS
1 LARGE YUKON GOLD POTATO, PEELED AND DICED
1 TBSP. OLIVE OIL
1 (8OZ) BRIE (RIND REMOVED AND CUT INTO ½ IN CUBES, OR 2 CUPS OF
1 (12OZ) SOURDOUGH BREAD LOAF, CUBED
1 CUP OF SHREDDED PARMESAN CHEESE
8 LARGE EGGS
3 CUPS MILK
2 TBSP. DIJON MUSTARD
1 TSP. SEASONED SALT
1 TSP. PEPPER
Sauté first three ingredients in hot oil 10 to 12 minutes or jus until vegetables are tender and onion slices begin to turn golden.
Layer a lightly greased 13×9 inch baking dish with half each of bread cubes, onion mixture, brie or Swiss, and parmesan cheese.
Whisk together eggs and next four ingredients; pour half of egg mixture evenly over cheeses. Repeat with bread cubes, onion mixture, and both cheeses and pour the remainder of egg mixture over. Cover and chill at least 8 hours or up to 24 hours.
Bake at 350 for 45 to 50 minutes or until lightly browned on top and set in center.
Camellia Rose Inn
205 SE 7th Street
Gainesville, FL 32601