Overnight Asparagus Mushroom Strata

This asparagus strata is perfect for a special breakfast or brunch. Best of all, you make it the night before so there's not any hassle in the morning!

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 349 Calories

Ingredients

• 1 teaspoon salt
• 8 eggs
• 2 cups milk
• 1 cup shredded Colby-Monterey Jack cheese
• 1 teaspoon dry mustard powder
• 2 teaspoons butter, or as needed
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 5 English muffins, split and toasted
• 0.25 teaspoon ground black pepper
• 0.5 cup chopped red bell pepper
• 0.5 onion, finely chopped
• 1.75 cups sliced crimini mushrooms

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.

Step 4

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.

Step 5

The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.

Step 6

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.