Description

This Overnight Asparagus Mushroom Strata is a savory make-ahead breakfast casserole featuring layers of toasted English muffins, sautéed crimini mushrooms, fresh asparagus, bell pepper, and onion, all topped with melted Colby-Monterey Jack cheese. The dish soaks overnight in a creamy egg and milk mixture, then is baked to golden perfection, making it a perfect dish for a leisurely morning or brunch gathering.

Ingredients

Scale

Vegetables

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 ¾ cups sliced crimini mushrooms
½ cup chopped red bell pepper
½ onion, finely chopped

Dairy & Eggs

2 cups shredded Colby-Monterey Jack cheese, divided
2 cups milk
8 eggs
2 teaspoons butter, or as needed

Bread

5 English muffins, split and toasted

Spices & Seasoning

1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon mustard powder

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Instructions

Sauté Vegetables: Melt the butter in a skillet over medium heat. Add the sliced crimini mushrooms and cook for about 10 minutes until they begin to brown and most of their liquid has evaporated.
Prepare Baking Dish: Grease a 9×13-inch baking dish. Arrange eight English muffin halves, cut-side up, evenly in the bottom. Tear the remaining muffins into smaller pieces to fill any gaps or open spaces in the dish.
Layer Ingredients: Sprinkle half of the shredded Colby-Monterey Jack cheese over the muffins. Then evenly layer the sautéed mushrooms, asparagus pieces, chopped red bell pepper, and finely chopped onion on top.
Prepare Egg Mixture: In a mixing bowl, whisk together the milk, eggs, salt, mustard powder, and ground black pepper until well combined. Pour this egg mixture evenly over the layered ingredients in the baking dish, allowing it to soak through.
Refrigerate: Cover the baking dish with plastic wrap or foil and refrigerate for 8 hours or overnight to let the strata absorb the flavors.
Bake: The following day, remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat your oven to 375°F (190°C). Spread the remaining shredded cheese evenly over the top of the casserole. Bake uncovered for 40 to 45 minutes, or until a knife inserted near the edge comes out clean and the top is golden brown.
Rest and Serve: Allow the strata to rest for 5 to 10 minutes before cutting into squares and serving to let it set and make slicing easier.

Notes

For best results, use fresh, firm asparagus and fresh mushrooms.
To save time, you can prepare the strata the night before and bake it fresh in the morning.
If you prefer, substitute Colby-Monterey Jack with a cheese blend of your choice, such as cheddar or mozzarella.
Make sure to toast the English muffins to avoid sogginess in the strata.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.