OVERNIGHT ASPARAGUS MUSHROOM STRATA
This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.
Provided by Shandeen Gemanis
Categories Breakfast and Brunch Eggs Breakfast Strata Recipes
Time 9h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
- Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
- Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
- The next day, preheat oven to 375 degrees F (190 degrees C).
- Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
- Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g
POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE
Steps:
- For the English muffins: Whisk together the flour and instant yeast in a large bowl.
- In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
- Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
- Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
- Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
- Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
- For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
- For the poached eggs: Preheat the oven to 350 degrees F.
- Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
- To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ASPARAGUS-SOUR CREAM-MUFFINS
These savoury muffins have a delicate taste of fresh green asparagus paired with black pepper and sour cream. I've made these for my daddy's birthday and thought they were great! Very unusual for a muffin, but very tasty! I hope you'll like them, too.
Provided by Lalaloula
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
- Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
- In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
- Fold in asparagus.
- Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
- Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.
Nutrition Facts : Calories 210.9, Fat 12.9, SaturatedFat 3.6, Cholesterol 41.4, Sodium 168, Carbohydrate 19.7, Fiber 1.1, Sugar 1.1, Protein 4.3
ENGLISH MUFFIN BREAKFAST CASSEROLE
This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It's a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they've dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.
Provided by Lidey Heuck
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
- Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
- Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
- Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
- To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
- Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.
EGG, HAM AND ENGLISH MUFFIN CASSEROLE
Provided by Food Network
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
- Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.
ASPARAGUS-ENGLISH MUFFIN BAKE
Make and share this Asparagus-English Muffin Bake recipe from Food.com.
Provided by Sassy J
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart saucepan, boil asparagus pieces 1 minute.
- Drain and put in a large bowl of ice water to stop cooking process.
- Drain and pat asparagus dry with paper towels.
- Place English muffin halves, cut side up, to form a crust in a greased 13 x 9 inch pan.
- Cut the muffins to fill the empty spaces in the pan as needed.
- Layer asparagus, half the cheese, ham, and bell pepper over muffins.
- In a large bowl, whisk eggs, milk, salt, dry mustard and pepper.
- Pour the egg mixture evenly over muffins.
- Cover and refrigerate 2 hours or overnight.
- Remove from refrigerator before preheating the oven to 375 degrees.
- Bake 40-45 minutes, or until set in the center.
- Immediately sprinkle remaining cheese over top and serve.
Nutrition Facts : Calories 381.8, Fat 20.8, SaturatedFat 10.3, Cholesterol 243.5, Sodium 688.7, Carbohydrate 22.1, Fiber 2.7, Sugar 3.1, Protein 26.6
ROASTED ASPARAGUS
Need some vibrant spring greens to go with your main meal? Try our super simple roasted asparagus recipe to showcase seasonal veg at its finest
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.
Nutrition Facts : Calories 70 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHEESY ASPARAGUS CAPER MUFFINS
Savory asparagus, caper, and Cheddar cheese muffins that taste really good!
Provided by Phoebe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool.
- Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture.
- Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 18 g, Cholesterol 38.6 mg, Fat 9.2 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 337.3 mg, Sugar 1.4 g
OVERNIGHT ASPARAGUS STRATA
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
ENGLISH MUFFIN BREAKFAST CASSEROLE
This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish. I found this on wholefoodsmarket.com
Provided by cameraman007
Categories Breakfast
Time 1h5m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 11
Steps:
- Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
- Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
- Set dish aside at room temperature for 1 hour and preheat oven to 350°F Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
Nutrition Facts : Calories 235.2, Fat 11.9, SaturatedFat 4.6, Cholesterol 201.6, Sodium 248, Carbohydrate 17.9, Fiber 3.3, Sugar 5.7, Protein 15.8
ROASTED ASPARAGUS
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 3 grams
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