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Overnight Mushroom Asparagus Strata

Overnight Mushroom Asparagus Strata


mushroom asparagus strata

Mushroom Asparagus Strata

A strata is a puffy casserole made with bread & eggs. Perfect for Mother's Day. You can mix up or swap the veggies as desired.
Course Brunch
Cuisine Italian


  • 1 tsp butter
  • 1/2 lb sliced cremini mushrooms
  • 1 loaf herb or French bread cubed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded gruyere cheese
  • 1/2 lb asparagus trimmed, cut into 1" pieces
  • 1/4 cup chopped zucchini
  • 1/4 onion finely chopped
  • 4 eggs
  • 2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry mustard powder


  • Make the night before! Melt butter in a skillet over medium heat. Cook & stir the mushrooms until their liquid is almost evaporated and they're beginning to brown, about 10 minutes. Set aside.
  • Place bread cubes in a greased 9x13" baking dish. Spread 1/2 cup of cheese over the bread in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese. Optional: add crispy cooked bacon or sausage on top of the bread
  • Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour mixture over the bread & veggies. Fold gently. Cover and refrigerate at least 6 hours overnight.
  • The next day, preheat oven to 375°.
  • Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1/2 cup cheese in a layer over the casserole.
  • Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 minutes. Let stand 8 minutes before cutting into squares.
Keyword asparagus, green onions, mushroom, zucchini
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