Brie And Veggie Breakfast Strata - cooking recipe

Ingredients

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 ounces brie cheese
12 ounces sourdough bread, loaf cubed
4 ounces shredded parmesan cheese
8 large eggs
3 cups milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Preparation

Saute first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
Bake at 350 F for 45 to 50 minutes or until lightly browned on top and set in center.