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!
Ingredients
- butter: 2 tsp (or as needed)
- ¾ cups sliced crimini mushrooms: 1 piece
- English muffins, split and: 5 piece (toasted)
- Colby-Monterey Jack cheese: 1 cup (shredded)
- asparagus: 1 pound (cut into 1-inch pieces, fresh)
- red bell pepper: 0.5 cup (chopped)
- onion: 0.5 piece (chopped)
- eggs: 8 piece
- milk: 2 cups
- salt: 1 tsp
- dry mustard powder: 1 tsp
- ground black pepper: 0.25 tsp
- Colby-Monterey Jack cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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The next day, preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
