Springtime Veggie & Egg Strata
Springtime Veggie & Egg Strata
Welcome in the feeling of Springtime with this veggie strata perfect for brunch! Thank you Eggland's Best for the recipe!
Yield: 6 servings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients
- 3.5 Whole Wheat English Muffins, toasted (crusty bread works well too)
- 5 Braswell Family Farms eggs (large)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- ½ teaspoon salt
- black pepper to taste
- 1-1/2 cup milk (or half & half)
- 2 cup grated cheddar cheese
- ½ red bell pepper
- 2 tablespoons minced red onions
- 1 handful fresh baby spinach
- ½ cup sliced button mushrooms
- 6 oz. smoked chicken sausage, kielbasa, your choice, diced (optional)
Directions
- Coat a 13×9″ 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. Then whisk in milk.
- Ladle mixture over muffins, cover and chill at least 2 hours or overnight.
- Preheat oven to 350 degrees.
- Sprinkle mixture in pan with black pepper.
- Top with half of shredded cheese and spread veggies over the top.
- Finish with the remaining half of cheese and cover loosely with foil.
- Bake for 20 minutes and remove to cool. Eat while still warm!
