Description
This Asparagus Mushroom Strata is a delightful make-ahead dish perfect for breakfast or brunch. Layers of French bread, sautéed vegetables, and cheese soaked in an egg and cream mixture create a savory and satisfying casserole.
Ingredients
Scale
For the Strata:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 cups cubed French bread (day-old)
- 2 cups shredded Swiss or Gruyère cheese
- 8 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Optional Garnish:
- Chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a skillet. Cook onions until softened, then add mushrooms and cook until tender. Add asparagus and cook briefly until bright green. Remove from heat.
- Layer Strata: Grease a 9×13-inch baking dish. Layer bread, vegetables, and cheese twice.
- Prepare Egg Mixture: Whisk together eggs, milk, cream, mustard, salt, pepper, and nutmeg. Pour over the layers, press down, cover, and refrigerate overnight.
- Bake: Preheat oven. Let strata stand, then bake uncovered until puffed and golden, about 45-55 minutes. Garnish with parsley and serve.
Notes
- This dish can be made vegetarian by using egg- and dairy-free bread.
- Swiss cheese can be substituted with cheddar or mozzarella for a different flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of strata
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 190mg
