Posts tagged english muffins

Chicken – Asparagus Strata

4 English muffins, torn into small pieces
1 cup cooked chicken (the recipe calls for ham)
10 oz fresh asparagus (the recipe calls for ½ of a 10oz frozen package – but my mom always taught me – eat asparagus FRESH)
8 oz shredded Swiss cheese (the recipe calls for 6 torn 1oz slices – but the shredded was local and on sale, and we added a bit more… if you don’t know by now we LOVE cheese)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
2 tbsp finely chopped leeks (recipe calls for reg onion, but we subbed in leeks)
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

1. place ½ of the torn English muffin in a 2 qt baking dish (we are using a square baking dish)
2. top the muffins with cooked meat, veggie of choice (recipe also said you could use broccoli) and cheese
3. place the remaining ½ of torn English muffin on top of everything
4. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
5. pour your mixture above, over your bread/meat/veggie/cheese in your baking dish
6. chill for 2 – 24 hours (isn’t that cool you can prep this the day before), then cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238

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