This asparagus strata recipe is one of my mom’s best ideas. It is a colorful make-ahead dish that combines toasted English muffins with layers of cheese, mushrooms, and asparagus. It makes brunch a breeze!
Ingredients
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2 teaspoons butter, or as needed
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1 ¾ cups sliced crimini mushrooms
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5 English muffins, split and toasted
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2 cups shredded Colby-Monterey Jack cheese, divided
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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½ cup chopped red bell pepper
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½ onion, finely chopped
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2 cups milk
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8 eggs
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1 teaspoon salt
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1 teaspoon dry mustard powder
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¼ teaspoon ground black pepper
Directions
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Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
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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. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
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Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
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The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
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Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.
Recipe Tips
You can substitute other vegetables for the asparagus, such as broccoli or zucchini.
Add a cup of cooked diced ham or cooked sausage for a non-vegetarian twist.
Nutrition Facts (per serving)
| 349 | Calories |
| 19g | Fat |
| 25g | Carbs |
| 21g | Protein |
