Description

This Overnight Asparagus Mushroom Strata is a delightful, make-ahead breakfast casserole packed with fresh asparagus, earthy mushrooms, and melty Colby-Monterey Jack cheese layered over toasted English muffins and soaked in a savory egg custard. Perfect for a weekend brunch or holiday gathering, it combines fresh vegetables sautéed to perfection with a fluffy, baked strata that can be assembled the night before and baked to golden, cheesy goodness the next morning.

Ingredients

Scale

Vegetables and Bread

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped

Dairy and Eggs

2 cups shredded Colby-Monterey Jack cheese, divided
2 cups milk
8 eggs
2 teaspoons butter, or as needed (for cooking mushrooms)

Seasonings

1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon mustard powder

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Melt butter in a skillet over medium heat. Add the sliced crimini mushrooms and cook until they start to brown and most of their liquid has evaporated, about 10 minutes. This step brings out the rich, earthy flavor of the mushrooms and softens them for layering.
Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly. Arrange eight halves of the toasted English muffins, cut-side up, evenly across the bottom of the dish. Tear the remaining muffin halves into smaller pieces and fill any gaps to create an even bread base.
Layer Ingredients: Sprinkle half of the shredded Colby-Monterey Jack cheese evenly over the muffins. Top this with the sautéed mushrooms, then layer the asparagus pieces, chopped red bell pepper, and finely chopped onion evenly atop the mushrooms.
Prepare Egg Mixture: In a medium bowl, whisk together the milk, eggs, salt, mustard powder, and ground black pepper until fully combined. Pour this custard mixture evenly over the layered ingredients in the baking dish to soak the bread and vegetables thoroughly.
Refrigerate: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight. This chilling time allows the bread to absorb the custard fully, enhancing texture and flavor.
Bake: The following day, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C). Evenly spread the remaining shredded cheese over the top of the strata. Bake uncovered for 40 to 45 minutes, or until a knife inserted near the edge comes out clean and the top is golden brown. Remove from the oven and let the strata stand for 5 to 10 minutes before cutting it into squares to serve.

Notes

You can substitute the English muffins with day-old crusty bread if preferred.
For a vegetarian but non-vegetarian-strict diet, omit mustard powder or replace it with a pinch of turmeric or herbs according to taste.
Make sure to let the strata rest after baking to set properly and make cutting easier.
The strata can be assembled up to 24 hours in advance and baked fresh for best results.
Leftovers can be refrigerated up to 3 days and reheated gently in the oven.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American