Name: Overnight Asparagus Mushroom Strata
Prep time: 30 min
Cook time: 50 min
Total time: 9 h 55 min
Cuisine: American
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

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.

Find it online: https://recipesbyjanet.com/overnight-asparagus-mushroom-strata/