Overnight Asparagus Mushroom Strata

Overnight Asparagus Mushroom Strata

Made  times
Shandeen Gemanis 2

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


9 h 15 m servings 349 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 76 Ratings

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".

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

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...

Yum! We loved it. It was maybe a bit bready, so next time I would either increase the milk/egg a bit or leave out that extra English muffin that the recipe says to crumble in between. I also wo...

From around the web