-
-
My review
Overnight Asparagus Mushroom Strata
5
Shandeen Gemanis
"This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist."
Added to shopping list.
Go to shopping list.
Ingredients
9 h 15 m servings 349Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
- Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
- Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
- The next day, preheat oven to 375 degrees F (190 degrees C).
- Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
- Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 117156 Ratings
-
-
-
-
-
Most helpful positive review
7/2/2012
This was downright tasty. 5 stars for ease, ingredients on hand and the low amount of prep time involved. After reading through the reviews, I consolidated the best changes and I am so glad I ...
Most helpful critical review
1/26/2011
Made this for a New Year's Day brunch. no one said a thing about it which translates to a solid "ehh".
Most helpful
Most positive
Least positive
Newest
7/2/2012
This was downright tasty. 5 stars for ease, ingredients on hand and the low amount of prep time involved. After reading through the reviews, I consolidated the best changes and I am so glad I ...
4/19/2010
I used Thomas' Better Start Light Multi-Grain English Muffins, 2% milk, & Kraft 2% shredded Colby-Jack cheese. It dropped the calories per serving to 270 and dropped the fat to 12 grams per serv...
8/28/2010
Wow, the best new recipe I've tried in a while. This recipe prompted me to get an allrecipes sign on so I could give a rating. 5 + stars! I halved the portions and prepared it in a 8x8 pan as s...
2/27/2011
Yum! I halved the recipe, but was generous with the seasonings. When making eggs, I always add some drops of hot sauce. It doesn't make things spicy, but definitely kicks the flavor up. I sautee...
12/24/2010
This was fantastic! I did not have any Colby Jack cheese, so I subbed in sharp cheddar instead. What's great about this dish is that you can add any vegetables you like-it is really flexible.
6/1/2010
Made this for my daughers graduation brunch and it was EXCELLENT! So easy to make and anytime you can make something the night before is a good thing! I used Portabello mushrooms because I could...
8/7/2010
This is the most amazing breakfast I've ever had! Moist, tender, savory.....sheer heaven in my mouth. For couples I recommend halving the recipe and using 8x8 dish as this dish is best eaten fre...
4/6/2010
This was delicious and very easy to make. Now to figure out how to make a lower fat version.
5/13/2012
Delicious! I chose to try this out this year for a Mother's Day brunch with my mother in law. It turned out wonderfully and everyone said it was great! I didn't have any Crimini mushrooms so I u...