An egg bread casserole with plenty of fresh veggies thrown in. If ciabatta’s not your thing, try making bread cubes from sourdough or french baguette. This recipe comes to us from our friends at myrecipes.com.
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 1/2 cups diced unpeeled Yukon gold potato
- 1 cup chopped red bell pepper
- 1 cup halved grape tomatoes
- 1 teaspoon salt, divided
- 3/4 pound ciabatta, cut into 1-inch cubes, toasted
- cooking spray
- 4 ounces brie cheese, rind removed and chopped
- 1 cup egg substitute
- 2 large eggs
- 1 teaspoon herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 3 cups 1% low-fat milk
- 2 tablespoons chopped fresh parsley
Coat a 13 X 9 inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato and bell pepper and sauté 4 minutes or until tender.
Stir in tomatoes and sauté for 2 minutes. Season with 1/2 teaspoon salt.
Combine onion mixture and bread.
Place half of bread-onion mixture in greased baking dish. Sprinkle with 2 ounces of the brie. Top with remaining bread-onion mixture and the other half of the brie.
Place egg substitute and eggs in a medium bowl. Season with remaining 1/2 teaspoon salt, herbes de Provence and pepper. Add milk, stirring with a whisk until well blended.
Pour egg mixture over bread-onion mixture. Let casserole stand for 30 minutes.
Preheat oven to 350°.
Bake for 50 minutes or until casserole is set. Sprinkle with parsley and serve immediately.