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


  • 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)


  1. 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.
  2. In medium bowl, whisk together eggs, mustard, basil and salt. Then whisk in milk.
  3. Ladle mixture over muffins, cover and chill at least 2 hours or overnight.
  4. Preheat oven to 350 degrees.
  5. Sprinkle mixture in pan with black pepper.
  6. Top with half of shredded cheese and spread veggies over the top.
  7. Finish with the remaining half of cheese and cover loosely with foil.
  8. Bake for 20 minutes and remove to cool. Eat while still warm!