Veggie & Egg Strata
Author: Marcia K.
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Ingredients
  • 3.5 Whole Wheat English Muffins, toasted (crusty bread works well too)
  • 5 Eggland's Best Eggs
  • 1t Dijon mustard
  • 1t Dried basil
  • ½t Salt
  • Black pepper to taste
  • 1-1/2C Milk (I used half & half)
  • 2C Grated Cheddar Cheese
  • ½ Red bell pepper
  • 2T minced red onions
  • 1 Handful fresh baby spinach
  • ½C Sliced button mushrooms
  • 6 oz. Smoked chicken sausage, kielbasa, your choice, diced (optional)
Instructions
  1. Coat a 13x9" pan with cooking spray. Line bottom of pan with 6 english muffin halves, cut the last one into smaller pieces and use to fill in any gaps.
  2. In medium bowl, whisk together eggs, mustard, basil and salt.
  3. Whisk in milk.
  4. Ladle mixture over muffins, cover and chill at least 2 hours or overnight.
  5. Preheat oven to 350.
  6. Sprinkle mixture in pan with black pepper.
  7. Top with half of shredded cheese.
  8. Spread veggies over the top.
  9. Finish with the remaining half of cheese.
  10. Cover loosely with foil and bake 20 minutes.
  11. Remove foil and bake another 20 minutes until strata is set and springy to touch.
  12. Cool 5 minutes and serve.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2016/03/welcome-spring-with-veggie-egg-strata.html