Overnight Asparagus Mushroom Strata

Name: Overnight Asparagus Mushroom Strata
Prep time: 30 min
Cook time: 50 min
Total time: 595 min
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; 8 eggs; 1 teaspoon salt; 1 teaspoon dry mustard powder; 0.25 teaspoon ground black pepper

4.6

(171)

129 Reviews

21 Photos

This asparagus strata recipe is one of my mom's best ideas. It is a colorful make-ahead dish that combines toasted English muffins with layers of cheese, mushrooms, and asparagus. It makes brunch a breeze!

Submitted by Shandeen Gemanis

Updated on April 24, 2024

Overnight Asparagus Mushroom Strata topped with colby-jack cheese in a glass baking dish

21

Prep Time:

30 mins

Cook Time:

50 mins

Additional Time:

8 hrs 35 mins

Total Time:

9 hrs 55 mins

Servings:

8

Yield:

1 9x13-inch casserole

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Ingredients

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Original recipe (1X) yields 8 servings

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
2 cups milk
8 eggs
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper

Directions

Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

Recipe Tips

You can substitute other vegetables for the asparagus, such as broccoli or zucchini.

Add a cup of cooked diced ham or cooked sausage for a non-vegetarian twist.

496 home cooks made it!

Nutrition Facts (per serving)

349	Calories
19g	Fat
25g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 349
% Daily Value *
Total Fat 19g	24%
Saturated Fat 11g	54%
Cholesterol 226mg	75%
Sodium 785mg	34%
Total Carbohydrate 25g	9%
Dietary Fiber 2g	7%
Total Sugars 5g
Protein 21g	42%
Vitamin C 16mg	18%
Calcium 178mg	14%
Iron 3mg	16%
Potassium 304mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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