Recipes Breakfast and Brunch Eggs Breakfast Strata Recipes Overnight Asparagus Mushroom Strata 4.6 (170) 128 Reviews 20 Photos 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! Recipe by Shandeen Gemanis Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 20 20 20 20 Prep Time: 25 mins Cook Time: 50 mins Additional Time: 8 hrs 35 mins Total Time: 9 hrs 50 mins Servings: 8 Yield: 1 9x13-inch casserole Jump to Nutrition Facts Ingredients 2 teaspoons butter, or as needed 1 ¾ cups sliced crimini mushrooms 5 English muffins, split and toasted 1 cup shredded Colby-Monterey Jack cheese 1 pound fresh asparagus, trimmed and cut into 1-inch pieces ½ cup chopped red bell pepper ½ onion, finely chopped 8 eggs 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard powder ¼ teaspoon ground black pepper 1 cup shredded Colby-Monterey Jack cheese Directions Melt butter in a skillet over medium heat, and cook and stir mushrooms until their liquid has mostly evaporated and 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 halves. Spread 1 cup of Colby-Monterey Jack cheese over muffins in a layer, and distribute asparagus pieces, mushrooms, red pepper, and onion over cheese. Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour egg mixture over muffins and vegetables. Cover the dish, and refrigerate overnight. The next day, preheat the oven to 375 degrees F (190 degrees C). Remove 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. Tips 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. I Made It Print Nutrition Facts (per serving) 349 Calories 19g Fat 25g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 349 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 54% Cholesterol 226mg 75% Sodium 785mg 34% Total Carbohydrate 25g 9% Dietary Fiber 2g 7% Total Sugars 5g Protein 21g Vitamin C 16mg 79% Calcium 178mg 14% Iron 3mg 16% Potassium 304mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved