READY IN 9+ hrs

Overnight Asparagus Mushroom Strata

Read Reviews (38)

"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." — Shandeen

Directions

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.
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.
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.
The next day, preheat oven to 375 degrees F (190 degrees C).
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 9 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 20, 2010

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 serving (22 carbs, 20 grams protein).

—Katie2008

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Most Helpful Critical Review

Jan 27, 2011

Made this for a New Year's Day brunch. no one said a thing about it which translates to a solid "ehh".

—heljammal

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48 Ratings

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Jul 02, 2012

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 did. Cooked the onions with the mushrooms and added crookneck squash (before it went bad in the fridge as I hate to waste food). Added a 1/2 tsp of onion powder and a tbsp of hot sauce to the eggs. Forgot to toast the english muffins, and the strata still turned out fabulous. Served to 11 women on the last day of our Girl's Weekend and every single one of them asked for the recipe. Now that's my idea of success!!! Thanks Shandeen for a wonderful recipe!!!

—Crystal S

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Sep 01, 2010

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 suggested by another reviewer, baked for 45 minutes and it came out perfectly. The only thing I did different than the directions was cook the onions - added them to the mushrooms when they were about 2/3 done. So simple. Would be a very impressive brunch dish.

—Yada yada yada

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Dec 28, 2010

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.

—GINAH1

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Jun 01, 2010

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 couldn't find crimini...

—parothstein

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Feb 28, 2011

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 sauteed all the veggies except for the asparagus and since I used a 9x9 pan, the dish only had to cook for 35 minutes. If I made this for more people, I would definitely add some chopped ham. Thanks for the easy recipe!

—Sarah

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Apr 07, 2010

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

—Cheryl

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Nutrition

Calories
349 kcal
17%

Carbohydrates
24.7 g
8%

Cholesterol
252 mg
84%

Fat
18.9 g
29%

Fiber
2 g
8%

Protein
21.2 g
42%

Sodium
785 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Overnight Asparagus Mushroom Strata

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 349
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
** Saturated Fat 10.7g 54 %
** Cholesterol 252mg 84 %
Sodium 785mg 31 %
** Potassium 304mg 9 %
Total Carbohydrates 24.7g 8 %
** Dietary Fiber 2g 8 %
Protein 21.2g 42 %
** Sugars 4.9g
Vitamin A 22 %
Vitamin C 26 %
Calcium 22 %
Iron 29 %
** Thiamin 14 %
** Niacin 21 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 42 %

* 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.