Servings: Makes 4 to 6 servings
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| 1 |
teaspoons vegetable oil |
| ½ |
cup chopped onion |
| 4 |
oz. sliced fresh mushrooms |
| 1 |
package (10 oz.) frozen chopped spinach, thawed, well drained |
| 3 |
Cobblestone Mill Plain Bagels, split |
| 1 |
cup shredded Colby and Monterey Jack cheese blend |
| 4 |
eggs |
| ¾ |
cup 2% milk |
| 1 |
tablespoon Dijon mustard |
| ½ |
teaspoon salt |
| ¼ |
teaspoon pepper |
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nutritional information |
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- Heat oil in medium skillet over medium-high heat. Add onion and mushrooms. Cook and stir 5 minutes or until mushrooms are tender. Stir in spinach; remove from heat.
- Cut each bagel into eighths. Layer 1/2 each of bagel pieces, spinach mixture and cheese in greased 1-quart baking dish. Repeat layers. Beat eggs, milk, mustard, salt and pepper in medium bowl until well blended. Slowly pour over layered ingredients (baking dish will be very full). Cover and refrigerate for 8 to 12 hours.
- Remove baking dish from refrigerator; uncover. Preheat oven to 350°F. Bake strata, uncovered, 1 hour or until set near center. Let stand 10 minutes before serving.
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Diced red bell pepper and frozen chopped broccoli, thawed and well drained, may be substituted for the mushrooms and spinach. Timesaving Tips: * Quickly thaw frozen spinach on the defrost cycle of the microwave oven. * To easily drain thawed spinach, use a potato ricer. Press half the spinach at a time in the ricer to remove excess liquid. |
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