Asparagus and Mushroom Strata
User Reviews
3.5
12 reviews
Good
Asparagus and Mushroom Strata
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This Asparagus and Mushroom Strata is made from eggs and English muffins with mushrooms and asparagus. It's a perfect spring brunch recipe.
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Ingredients
- 3 Tablespoons butter
- 12 ounces button mushrooms, sliced
- ½ onion, diced finely
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 6 Thomas English muffins, cut into 1-inch pieces
- 2 cups shredded Mexican blend cheese, divided
- 8 eggs, beaten
- 2 cups milk
- 1 teaspoon dry ground mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- (optional) hot sauce
Instructions
- In a large skillet, melt butter over medium-high heat and sautee mushrooms for 5-6 mushrooms or until tender. Add the onions and asparagus and continue sauteeing for another 4-5 minutes until slightly tender.
- While vegetables are cooking, lightly spray a 9x13 baking dish with cooking spray. Place the cubed English muffins in an even layer in the dish. Sprinkle 1 cup of the cheese over the muffins.
- Once the vegetables are done, distribute them evenly over the English muffins.
- In a medium bowl, add the eggs, milk, mustard, salt, pepper, and hot sauce if desired. Mix well. Pour over vegetables. Cover the dish and refrigerate overnight.
- In the morning, preheat the oven to 375 degrees. Remove dish from the refrigerator and allow to sit at room temperature while oven is preheating. Sprinkle with remaining 1 cup of cheese.
- Bake for 40-50 minutes or until center is done. Cover with foil while cooking if top begins to brown too much.
- Remove from oven and let cool slightly before serving.
Genuine Reviews
User Reviews
Overall Rating
3.5
12 reviews
Good
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