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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.

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

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.