Brie and Vegetable Breakfast Casserole

I don't know about you, but generally speaking, I'm not a big fan of the breakfast casserole. I don't really know why, because I like everything that's in them, but it just tastes a little boring to me. However, sometimes you just need a casserole to serve in the morning. After trying many different types, this is the one that I really love. Here's what you'll need:

  • 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-oz. Brie, rind removed 
  • 1 sourdough bread loaf, cubed
  • 1 cup shredded Parmesan cheese
  • 8 large eggs
  • 3 cups milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1 TBL fresh rosemary, chopped finely

Sauté first 3 ingredients in hot oil 15 to 20 minutes or until the potatoes are tender and onion slices begin to turn golden. Trim and discard rind from Brie. Usually I like the rind, but you really need to remove it so that the cheese melts into the rest of the casserole. Pinch off into about 1/2 inch pieces. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie, and Parmesan cheese. Repeat layer using the remaining half. Whisk together eggs and next 5 ingredients; pour half of egg mixture evenly over cheeses. 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.

Trust me on this--you will love it. After all, what's not to love about cheese and bread and potatoes?

As you can see, it was a big hit. The best part for me was that I made it the day before, so all I had to do in the morning was heat it.