Overnight Asparagus Mushroom Strata
Description
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!
Ingredients
•
2 teaspoons butter, or as needed
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1 3/4 cups sliced crimini mushrooms
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5 English muffins, split and toasted
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1 cup shredded Colby-Monterey Jack cheese
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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1/2 cup chopped red bell pepper
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1/2 onion, finely chopped
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2 cups milk
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8 eggs
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1 teaspoon salt
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1 teaspoon dry mustard powder
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1/4 teaspoon ground black pepper
Directions
1
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.
2
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.
3
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.
4
The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
5
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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.