Why You’ll Love This Recipe

• Make-Ahead Convenience: Prepare it the night before and bake it in the morning, saving you time.
• Flavorful Layers: The combination of sautéed mushrooms, fresh asparagus, and melted cheese creates a savory and satisfying dish.
• Versatile: Ideal for brunch gatherings, holiday mornings, or a comforting family breakfast.

Ingredients

• 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

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Sauté Vegetables: Melt butter in a skillet over medium heat. Add mushrooms and cook until they begin to brown and most of their liquid has evaporated, about 10 minutes.
2. Assemble Strata: 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 to fill any open spaces. Sprinkle with half of the cheese, then top with asparagus pieces, sautéed mushrooms, red bell pepper, and onion.
3. Prepare Egg Mixture: In a bowl, whisk together milk, eggs, salt, mustard powder, and black pepper. Pour over the muffin and vegetable layers. Cover the dish and refrigerate for 8 hours or overnight.
4. Bake: The next day, remove the casserole from the refrigerator and let it stand for 30 minutes. Spread the remaining cheese over the top. Preheat the oven to 375°F (190°C). Bake until a knife inserted near the edge comes out clean, about 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

Servings and Timing

• Servings: 8
• Preparation Time: 30 minutes
• Cooking Time: 50 minutes
• Additional Time: 8 hours 35 minutes (for refrigeration)
• Total Time: 9 hours 55 minutes

Variations

• Different Cheeses: Swap Colby-Monterey Jack with cheddar, Swiss, or feta.
• Additional Vegetables: Add spinach, broccoli, or bell peppers for more variety.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.

FAQs

Can I prepare this strata the night before?

Yes, this recipe is designed to be assembled the night before and baked the next morning, making it perfect for busy mornings.

Can I use a different type of bread?

While English muffins are traditional, you can substitute with other breads like sourdough or whole wheat.

Is this recipe vegetarian?

Yes, this strata is vegetarian.

Can I freeze this strata?

Yes, you can freeze the assembled, unbaked strata. Cover it tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed.

Can I use frozen asparagus?

Fresh asparagus is recommended for the best texture and flavor, but you can use frozen asparagus if fresh is unavailable. Ensure it's thawed and drained before using.

How do I know when the strata is done?

The strata is done when a knife inserted near the center comes out clean, indicating the eggs are fully set.

Can I make this recipe without mustard powder?

Yes, you can omit the mustard powder if you prefer, though it adds a subtle tangy flavor.

Can I use a different type of cheese?

Absolutely, feel free to experiment with different cheeses like cheddar, Swiss, or feta to suit your taste.

How do I prevent the bread from becoming too soggy?

Using slightly stale bread or lightly toasting it before assembling can help prevent excessive sogginess.

Conclusion

The Overnight Asparagus Mushroom Strata is a versatile and convenient dish that combines the earthy flavors of asparagus and mushrooms with the comforting texture of a baked casserole. Whether you're hosting a brunch or preparing a family breakfast, this recipe offers a delicious and stress-free option.

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Overnight Asparagus Mushroom Strata

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This Overnight Asparagus Mushroom Strata is a savory, make-ahead breakfast casserole featuring layers of toasted English muffins, cheese, fresh asparagus, and mushrooms. It's the perfect hassle-free meal for a busy morning, offering convenience and flavor in every bite. Ideal for brunch, family gatherings, or holiday breakfasts.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 9 hours 55 minutes (including refrigeration)
• Yield: 8 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 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

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Instructions

• Sauté Vegetables: Melt butter in a skillet over medium heat. Add mushrooms and cook until they begin to brown and most of their liquid has evaporated, about 10 minutes.
• Assemble Strata: Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom. Tear remaining muffins into smaller pieces to fill open spaces. Top with half of the cheese, then add asparagus, sautéed mushrooms, bell pepper, and onion.
• Prepare Egg Mixture: In a bowl, whisk together milk, eggs, salt, mustard powder, and pepper. Pour over muffin and vegetable layers. Cover and refrigerate overnight (8 hours).
• Bake: The next morning, remove the casserole from the refrigerator and let it stand for 30 minutes. Spread remaining cheese over the top. Preheat the oven to 375°F (190°C). Bake for 40-45 minutes, until a knife inserted near the edge comes out clean. Let cool for 5-10 minutes before serving.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or bake at 350°F (175°C) until heated through.
• Freezing: You can freeze the unbaked strata for up to 2 months. Thaw overnight and bake as directed.