Description

This Overnight Asparagus Mushroom Strata is a savory, make-ahead breakfast casserole featuring sautéed crimini mushrooms, fresh asparagus, red bell pepper, and shredded Colby-Monterey Jack cheese layered on toasted English muffins. Soaked in a seasoned egg and milk mixture overnight, this strata is baked to golden perfection the next day, making it ideal for breakfast or brunch gatherings.

Ingredients

Vegetables

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

Dairy & Bread

5 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
2 teaspoons butter, or as needed, divided
2 cups milk
8 eggs

Seasonings

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

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Melt 2 teaspoons 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 with the cut side up evenly on the bottom of the dish. Tear the remaining muffin halves into smaller pieces to fill any gaps or open spaces.
Layer Ingredients: Evenly sprinkle half of the shredded Colby-Monterey Jack cheese over the arranged muffins. Layer the sautéed mushrooms, asparagus pieces, chopped red bell pepper, and finely chopped onion on top.
Prepare Egg Mixture: In a bowl, whisk together 2 cups of milk, 8 eggs, 1 teaspoon salt, 1 teaspoon mustard powder, and ¼ teaspoon ground black pepper until fully combined and smooth. Pour this mixture evenly over the layered ingredients in the baking dish.
Refrigerate: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the egg mixture to soak into the bread and vegetables.
Bake: The next day, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 375°F (190°C). Sprinkle the remaining shredded cheese evenly over the top. Bake uncovered for 40 to 45 minutes or until a knife inserted near the edge comes out clean and the top is golden brown. Let the strata stand for 5 to 10 minutes before cutting into squares and serving.

Notes

Make sure to toast the English muffins to avoid a soggy casserole.
Use fresh asparagus for the best flavor and texture; trim and cut into 1-inch pieces.
The mustard powder adds a subtle tanginess and depth to the egg mixture, but it can be omitted if unavailable.
Allowing the casserole to rest before baking improves texture and flavor infusion.
Letting the baked strata sit before cutting ensures clean slices and better serving consistency.
This strata can be prepared a day in advance and baked when ready to serve, making it ideal for busy mornings or entertaining.