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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
6 scallions, white and light-green parts only, chopped |
salt and pepper |
2 cloves garlic, minced |
1 small red bell pepper, seeded and finely chopped |
2 cups broccoli florets, chopped |
5 whole-wheat english muffins, split, toasted and quartered |
2 1/2 cups shredded reduced-fat sharp cheddar |
8 large eggs |
2 1/2 cups whole milk |
2 tablespoons dijon mustard |
1/2 teaspoon hot sauce, optional |
Directions:
1. In a large skillet over medium-high heat, warm oil. Add scallions, sprinkle with salt and sauté until tender, about 2 minutes. Add garlic, bell pepper and broccoli; cook, stirring often, until all vegetables are tender, about 5 minutes. Transfer to a bowl and season with salt and pepper.
2. Mist a 9-by-13-inch baking dish with cooking spray. Arrange English muffin pieces on bottom of dish, cut sides up. Scatter vegetable mixture over muffins, and sprinkle with 2 cups cheese.
3. In a large bowl, whisk together eggs, milk, mustard and hot sauce, if desired; season generously with salt and pepper. Pour egg mixture evenly over mixture in baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Let strata stand at room temperature for 30 minutes before baking. Preheat oven to 375ºF; line a large rimmed baking sheet with foil. Remove plastic wrap from baking dish and cover with foil. Place dish on baking sheet; bake for 30 minutes. Remove foil, sprinkle with remaining 1/2 cup cheese; bake until golden and just set in center, 20 to 30 minutes longer. Let stand on a wire rack for 10 minutes before serving.
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