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Overnight Asparagus Mushroom Strata
Overnight Asparagus Mushroom Strata
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
595 minutes
Overnight asparagus strata, a delicious make-ahead dish for a stress-free breakfast or brunch.
Ingredients:
  • 2 teaspoons butter, or as needed
  • 1.75 cups sliced crimini mushrooms
  • 5 English muffins, split and toasted
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 0.5 cup chopped red bell pepper
  • 0.5 onion, finely chopped
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder
Instructions:
  • In a skillet over medium heat, heat butter until melted. Add mushrooms and cook, stirring occasionally, until they start to brown and most of their liquid has cooked off, approximately 10 minutes.
  • Prepare the baking dish by greasing it lightly. Place eight muffin halves, cut-side up, in the dish. Tear the remaining muffins into pieces to fill any gaps. Sprinkle half of the cheese over the muffins. Arrange asparagus, mushrooms, red pepper, and onion on top.
  • In a bowl, mix together milk, eggs, salt, mustard powder, and black pepper. Pour this mixture over the muffins and vegetables in a dish. Cover and refrigerate for 8 hours to overnight.
  • Take the casserole out of the fridge the next day and allow it to sit at room temperature for 30 minutes. Sprinkle the rest of the cheese on top.
  • Preheat your oven to 375 degrees F (190 degrees C).
  • Bake the casserole in the preheated oven for 40 to 45 minutes, or until a knife inserted near the edge comes out clean. Allow it to rest for 5 to 10 minutes before slicing into squares.

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