Skip to main content New<> this month
Get the Allrecipes magazine

Overnight Asparagus Mushroom Strata

Rated as 4.62 out of 5 Stars

"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.


9 h 15 m servings 349
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. The next day, preheat oven to 375 degrees F (190 degrees C).
  5. 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.
  6. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 349 calories; 18.9 24.7 21.2 226 785 Full nutrition

Explore more


Read all reviews 121
  1. 162 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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

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 ...

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...

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...

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...

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.

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...

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...

This was delicious and very easy to make. Now to figure out how to make a lower fat version.

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...