Overnight Asparagus Mushroom Strata

This Overnight Asparagus Mushroom Strata is a delightful and convenient dish that combines toasted English muffins with layers of cheese, mushrooms, and asparagus. Perfect for brunch or a hearty breakfast, it offers a savory flavor profile and can be prepared the night before for a hassle-free morning.

Why You’ll Love This Recipe

• Make-Ahead Convenience: Assemble the strata the night before and refrigerate overnight, allowing the bread to absorb the egg mixture and flavors.

• Versatile Ingredients: Customize with your choice of vegetables or add cooked meats  for added protein.

• Crowd-Pleasing: This recipe yields 8 servings, making it ideal for family gatherings or brunch parties.

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

• 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 sliced mushrooms and cook until they begin to brown and most of their liquid has evaporated, about 10 minutes.

2. Prepare Baking Dish: 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.

3. Layer Ingredients: Sprinkle half of the shredded cheese over the muffins. Top with sautéed mushrooms, asparagus pieces, red bell pepper, and onion.

4. Prepare Egg Mixture: In a bowl, whisk together milk, eggs, salt, mustard powder, and black pepper. Pour the mixture evenly over the layered ingredients in the baking dish.

5. Refrigerate: Cover the dish and refrigerate for 8 hours or overnight.

6. Bake: The next day, remove the casserole from the refrigerator and let it stand for 30 minutes. Preheat the oven to 375°F (190°C). Spread the remaining cheese over the top. Bake for 40 to 45 minutes, or until a knife inserted near the edge comes out clean. 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 (refrigeration)

• Total Time: 9 hours 55 minutes

Variations

• Vegetables: Substitute asparagus with broccoli, zucchini, or spinach.

• Cheese: Use sharp cheddar, Swiss, or feta cheese for different flavor profiles.

• Meat Additions: Incorporate cooked diced ham, bacon, or sausage for added protein.

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 a preheated oven at 350°F (175°C) until heated through.

FAQs

Can I prepare this strata without refrigeration?

While refrigeration allows the bread to absorb the egg mixture fully, you can bake it immediately. However, the texture may be less custardy.

Can I freeze the strata before baking?

Yes, assemble the strata, cover it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Can I use a different type of bread?

Yes, sourdough, whole wheat, or rye bread can be used as alternatives to English muffins.

Is this recipe suitable for vegetarians?

Yes, this strata is vegetarian.

Can I add more cheese?

Feel free to add more cheese to suit your taste preferences.

How do I know when the strata is done baking?

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

Can I use frozen asparagus?

Fresh asparagus is recommended for the best texture, but frozen asparagus can be used if fresh is unavailable.

Can I make this dish gluten-free?

Use gluten-free bread to make the strata suitable for those with gluten sensitivities.

How can I make the strata spicier?

Add diced jalapeños or a sprinkle of red pepper flakes to the vegetable mixture for added heat.

Can I use a different type of milk?

Yes, any milk or milk alternative can be used in this recipe.

Conclusion

The Overnight Asparagus Mushroom Strata is a versatile and flavorful dish that combines the earthiness of mushrooms and asparagus with the heartiness of English muffins and cheese. Its make-ahead nature makes it perfect for busy mornings or entertaining guests. Feel free to customize the ingredients to suit your taste preferences and dietary needs.

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Overnight Asparagus Mushroom Strata

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• Author: Emmily
• Total Time: 9 hours 55 minutes (including refrigeration)
• Yield: 8 servings
• Diet: Vegetarian

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Description

This Overnight Asparagus Mushroom Strata is a delicious and easy-to-make dish featuring English muffins, sautéed mushrooms, asparagus, and a cheesy egg mixture. Perfect for brunch or breakfast, this make-ahead recipe can be prepared the night before for a hassle-free morning meal. Customize with your choice of vegetables or meats to create the ideal dish for your next gathering.

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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
• ¼ teaspoon ground black pepper

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Instructions

• Sauté Vegetables: Melt butter in a skillet over medium heat. Add sliced mushrooms and cook until they begin to brown and most of their liquid evaporates, about 10 minutes.
• Prepare Baking Dish: 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.
• Layer Ingredients: Sprinkle half of the shredded cheese over the muffins. Top with sautéed mushrooms, asparagus pieces, red bell pepper, and onion.
• Prepare Egg Mixture: In a bowl, whisk together milk, eggs, salt, mustard powder, and black pepper. Pour the mixture evenly over the layered ingredients in the baking dish.
• Refrigerate: Cover the dish and refrigerate for 8 hours or overnight.
• Bake: The next day, remove the casserole from the refrigerator and let it stand for 30 minutes. Preheat the oven to 375°F (190°C). Spread the remaining cheese over the top. Bake for 40 to 45 minutes, or until a knife inserted near the edge comes out clean. Let stand for 5 to 10 minutes before cutting into squares.

Notes

You can substitute the asparagus with other vegetables like broccoli, zucchini, or spinach.

This recipe can be frozen before baking—just thaw overnight in the refrigerator and bake as usual.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking, Sautéing
• Cuisine: American