Not too long ago Nancy at feastingwithfriendsblog made this strata which looked so good and perfect for breakfast or brunch. For Nancy’s original recipe go here. At about the same time I made my own English muffins and decided to combine the two recipes which were absolutely delicious. Nancy’s veggie recipe with my Cheese and Herb English Muffins really took this recipe over the top. You will not be disappointed!
Nancy is recuperating from surgery and I thought my version of her special recipe might bring a smile to her face 🙂
Veggie Strata with Homemade English Muffins
- 6 English muffins, torn into bite-size pieces
- 6 cups veggies, diced into uniform pieces (I used broccoli, red and yellow peppers, onions, scallions and zucchini; but you can use any veggies you like – Nancy used a few different kinds such as mushrooms and asparagus)
- enough oil to saute the veggies you use (start out with a tbsp.)
- salt and pepper to taste
- 1-1/2 to 2 cups gruyere cheese, shredded (I did use 2 cups and it was cheesy and good – you can substitute Swiss or any other cheese but I agree with Nancy that gruyere is the best)
- 8 eggs
- 1/2 cup non-fat Greek yogurt
- 2 cups milk (I used 2%)
- 1 tbsp. Dijon mustard
- 1/4 tsp. black pepper
In a large saute pan heat enough oil to saute your veggies over medium-high heat. I first added the onions, scallions and zucchini and cooked for about 10 minutes. I almost added some minced garlic but decided not to. Then I added the broccoli, yellow and red peppers and cooked for 2 more minutes. Remove from the heat and allow to cool before assembling the strata. Next time I might not cook the broccoli and peppers as they have plenty of time to cook once in the strata.
Spray a 9-inch x 13-inch baking dish with cooking spray. Spread half of the torn English muffin pieces for the first layer. Top with the cooled cooked veggies and the shredded gruyere cheese.
In a bowl, whisk together the eggs and Greek yogurt until combined; stir in the milk, mustard and pepper. Whisk well then pour over the layers in the baking dish. Gently press down the top layer of bread so they are in the custard/egg mixture. Cover and refrigerate overnight.
Remove the dish from the refrigerator for 30 to 60 minutes before baking. Heat your oven to 325°F. Bake about 1 hour, uncovered, for a crispy crust or until an instant read themometer registers 170°F. I did need to cook mine about 10 minutes longer. If you do not want a crispy crust cover it for 30 minutes, then uncover for 30 minutes but I would not advise doing this. Let stand 10-15 minutes before serving.
Yes, the English muffins were handmade by me as well as the Longaburger basket! If you ever get to Frazeysburg, Ohio be sure to tour this famous American factory….
All of the veggies for my strata…
First layer is half of the muffins, torn up…
Next the cooked veggies and shredded cheese are added…
Fully assembled with the egg/milk custard; and then into the refrigerator to chill overnight.
The finished product and a perfect breakfast/brunch treat!