Baked egg dishes are a great option when you want to whip up something simple for brunch, and this mushroom and English muffin strata should get serious consideration for being at the center of your table.
Not to be confused with a frittata, which is traditionally cooked in a skillet and resembles a crust-less quiche, a strata is baked in a casserole dish or small ramekins — we went with the latter. It’s essentially a savory bread pudding and this recipe uses Wolferman’s Signature English Muffins which boosts the flavor of the mushroom and the eggs while adding delicious fluffy texture to the dish.
Mushroom and English Muffin Strata
- 1 medium non-stick skillet
- 4 8-ounce ramekins
- Baking sheet
- 1 tablespoon olive oil
- 8 ounces white mushrooms (sliced)
- 6 large eggs
- 1 ½ cups milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 4 Wolferman’s Signature English Muffins (cut into bite-sized cubes)
- Preheat oven to 375° F.
- Heat the oil in a medium non-stick skillet over medium heat.
- Add the mushrooms to the pan and cook until softened. Set aside.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Add the English muffin cubes to the bowl and toss to coat.
- Stir in the mushrooms.
- Divide the mixture evenly between 4 8-ounce ramekins coated with cooking spray and place on a baking sheet.
- Bake the strata for 25-30 minutes or until puffed and golden brown. Allow to cool for 5 minutes before serving.
