Description
A savory and satisfying Overnight Asparagus Mushroom Strata featuring layers of toasted English muffins, sautéed crimini mushrooms, fresh asparagus, red bell pepper, and a rich egg and cheese custard. Perfect for make-ahead breakfasts or brunches, this casserole is refrigerated overnight and baked to golden perfection the next day.
Ingredients
Scale
Vegetables & Cheese
- 1 ¾ cups sliced crimini mushrooms
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- ½ cup chopped red bell pepper
- ½ onion, finely chopped
- 2 cups shredded Colby-Monterey Jack cheese, divided
Other Ingredients
- 2 teaspoons butter, or as needed
- 5 English muffins, split and toasted
- 2 cups milk
- 8 eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon mustard powder
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 9×13-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
- Mustard powder adds a subtle tang but can be omitted if unavailable.
- Make sure to toast the English muffins to prevent sogginess in the strata.
- This casserole can be refrigerated up to 24 hours before baking.
- Leftovers can be stored in the refrigerator up to 3 days and reheated.
- For a vegetarian version, ensure the cheese is made without animal rennet.
