I would like to share an egg dish with you today. It is so easy to make ahead. I figured with Easter coming up this weekend it would be the perfect time to pull this recipe out and use it. Some of us are having company for the weekend and with this recipe you do not have to spend a lot of valuable time in the kitchen when you could be hunting for Easter eggs. This can be a vegetarian recipe or you can add ham or sausage to make it a little more substantial. [I love it with ham.] I serve this with fresh fruit and juice. Enjoy!
Egg and Vegetable Strata
2 Tablespoons of butter
1 3/4 cup sliced mushrooms/your choice
1 cup shredded Colby Monterey Jack cheese
1 pound fresh Asparagus/you can use broccoli or squash also or instead
1/2 cup red pepper/chopped
1/2 cup onion/finely chopped
5 English Muffins/sliced in half and toasted
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby Monterey Jack cheese [2 total cups of cheese]
1. Melt butter is a skillet. Add mushrooms. Cook till browned and the liquid is almost gone. Set aside.
2. Grease a 9 inch by 13 inch baking dish. Arrange 8 of the toasted English muffin halves in the baking dish. Use the extra halves to fill in any holes or gaps. Cover the English muffins with 1 cup of shredded cheese, asparagus, mushrooms, onions and red pepper. If you want to add ham or sausage now is the time. Use a cup or so.
3. Whisk together in a bowl the eggs, milk, salt, pepper and dry mustard. Pour slowly over the muffins, cheese and vegetables.
4. Cover and refrigerate over night.
5. Preheat oven to 375 degrees/190 c. Remove casserole from the refrigerator for at least 30 minutes. Spread 1 cup of Colby Monterey Cheese over the top of the casserole.
6. Bake uncovered in preheated oven until a knife inserted in side of pan comes away clean or about 45 minutes. Remove from oven, let stand for 5 to 10 minutes before cutting into squares. Serve with fruit.