Eggs Benedict Strata
Ingredients
- 2 (7.4-oz) pkg plant-based breakfast sausage patties
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 6 English muffins, halved and cut into 1-inch pieces
- 2 cups shredded fontina cheese (or use Swiss)
- 10 large eggs, divided
- 2 (1.25-oz) pkg hollandaise mix, divided
- 1 tsp kosher salt
- 1 tsp pepper
- 1½ cups milk
Instructions
- Cook sausage according to package directions. Roughly chop.
- Place asparagus in a steamer basket set over simmering water; cover, and steam 2 minutes. Remove from heat and cool slightly.
- Layer half of English muffins, half of sausage and all of cheese in a lightly greased 13x9-inch baking dish. Top with remaining muffins.
- Whisk together 4 eggs, 1 package hollandaise sauce mix, salt, pepper, and milk in a bowl. Pour over muffins. Top with remaining sausage and asparagus.
- Cover, and refrigerate at least 8 hours.
- Preheat oven to 325°F. Remove from refrigerator, uncover, and let strata stand at room temperature 30 minutes. .
- Bake 30 minutes. Make 6 indentations in top of strata with the back of a spoon. Crack 1 egg into each indentation. Bake 20 to 25 minutes more or until eggs are set.
- Meanwhile, prepare remaining hollandaise mix according to package directions; drizzle over baked casserole.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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