Baked brie strata
Baked brie is usually a super-indulgent snack, but this breakfast recipe from Diabetic Living puts a fun twist on the classic.
- 2 small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)
- Nonstick cooking spray
- 6 cups torn bite-size pieces crusty sourdough bread (6 ounces)
- 1 4 1/4 - 4 1/2 - ounce package Brie cheese
- 1 cup halved grape tomatoes or cherry tomatoes
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
- 2/3 cup evaporated fat-free milk
- 1/3 cup sliced green onions
- 3 tablespoons snipped fresh dill or 1 tablespoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
- Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
- In a medium bowl, combine eggs, evaporated milk, green onions, dill, salt, and pepper. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. 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 for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 (about 1-cup) servings.