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
How to Make It
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.
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.
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.
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.
This was a huge hit at a recent staff development breakfast. Everyone appreciates a meatless alternative and this one was enjoyed by omnivores and vegetarians alike. It is not vegan though and not sure how to substitute for the eggs, milk and cheese. The English muffin base is a nice change.