I found this recipe in one of
my Cooking Light Cookbooks, and true to form I’ve altered it just a little
bit. This is WAY yummy and makes the
perfect breakfast when you’re on the go.
Make it ahead and then warm the individual servings in the
microwave. But, it’s equally delicious
and fancy enough to serve when company is coming. Just remember to leave at least 8 hours for
it to set in the fridge – prior to cooking.
Ingredients:
4 Sourdough English Muffins
Cooking Spray
5 slices of Canadian Bacon,
finely chopped
½ cup shredded mozzarella
cheese
1 ¾ cup unsweetened soy milk
4 teaspoons Dijon mustard
½ teaspoon dry mustard
¾ teaspoon garlic powder
2 tablespoons fresh basil,
finely chopped
¾ teaspoon red pepper flakes
Salt
Pepper
2 eggs
2 egg whites
Directions:
Split the English muffins and
then slice each half into 6 wedges.
Arrange half of the muffins into a 8” square baking dish that has been
generously sprayed with cooking spray.
Top with chopped Canadian Bacon, half the cheese, red pepper flakes and
basil. Add some salt and pepper. Top with other half of English Muffins and
remaining cheese.
Whisk the egg whites and eggs
along with Dijon mustard, dry mustard and garlic powder.
Add the soy milk and beat to
combine. Pour over muffin mixture. Cover and place in fridge 8 hours to overnight.
Bake uncovered strata at 325
for one hour. Let stand for 15
minutes. Serves 4 to 6 depending on how
large you’d like the servings.
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