Author: Marcia K.
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
- 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)
- 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.
- In medium bowl, whisk together eggs, mustard, basil and salt.
- Whisk in milk.
- Ladle mixture over muffins, cover and chill at least 2 hours or overnight.
- Preheat oven to 350.
- Sprinkle mixture in pan with black pepper.
- Top with half of shredded cheese.
- Spread veggies over the top.
- Finish with the remaining half of cheese.
- Cover loosely with foil and bake 20 minutes.
- Remove foil and bake another 20 minutes until strata is set and springy to touch.
- Cool 5 minutes and serve.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2016/03/welcome-spring-with-veggie-egg-strata.html
3.5.3208