Spring Vegetable Strata

Brunch, anyone?

Springtime is the right time for some delicious brunch recipes, I think! I love whipping up egg bakes and breakfast casseroles, but the kids aren't huge fans, so I usually only do it when we're entertaining or when I need to bring a dish. These kinds of dishes are great when you've got family staying with you, or you need to feed a crowd. When I tested the recipe, I cut it in half and just made an 8" x 8" pan - the baking time was about the same.

I've tried baking them and then freezing in smaller portions, but I feel like they are a little dry and don't taste quite as nice reheated than when they're baked fresh. Here's a tasty breakfast bake recipe I recently found & tweaked - you can make it in advance, which is nice.

Spring Vegetable Strata

1 tbsp. olive oil
4 scallions, sliced
1 tbsp. garlic, minced (about 2 cloves)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 c. broccoli, chopped (you could also use some asparagus)
6 English muffins, toasted and torn into pieces (I super love Trader Joe's British muffins, BTW)
1 c. grated Monterey Jack cheese
1 c. grated cheddar cheese (divided)
10 eggs
2-1/2 c. milk (original recipe called for whole, I used skim)
2 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Heat oil in a large skillet over medium heat. Add scallions, peppers, broccoli/asparagus and garlic, and cook 5-7 minutes. Remove from heat and set aside. Spray a 9' x 13"pan with cooking spray, and line the bottom with the torn English muffins. Spoon the veggie mix over the muffins, and sprinkle with the Monterey Jack cheese and half of the cheddar.

In a large bowl, whisk together eggs, milk, mustard and salt & pepper. Pour over vegetable/cheese layer. cover with foil and refrigerate for 4 hours, or overnight.

Preheat oven to 350 degrees, and bake covered, for 30 minutes. Remove foil and sprinkle with remaining 1/2 cheese. Bake for about 25 more minutes, or until golden brown and set in the center.

P.S. have you seen the Pinterest tip on "regenerating" your scallions? Scroll down past the creepy canning of meat, and it's there... I've tried it, and it works (the scallions, not the canning of meat)!

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A Cooking Baker

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