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
- 2 teaspoons butter, or as needed
- 1 ¾ cups sliced crimini mushrooms
- 5 English muffins, split and toasted
- 1 cup shredded Colby-Monterey Jack cheese
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- ½ cup chopped red bell pepper
- ½ onion, finely chopped
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- ¼ teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Grease a 9×13-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.
Step 3
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.
Step 4
The next day, preheat the oven to 375 degrees F (190 degrees C).
Step 5
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.
Step 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.
Tips
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 349 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat11g | 54% |
Cholesterol226mg | 75% |
Sodium785mg | 34% |
Total Carbohydrate25g | 9% |
Dietary Fiber2g | 7% |
Total Sugars5g | |
Protein21g | |
Vitamin C16mg | 79% |
Calcium178mg | 14% |
Iron3mg | 16% |
Potassium304mg | 6% |
*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.
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source by allrecipe
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- by: Yada Yada Yada
- 14 years ago
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 8×8 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.
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- by: Cookdap Member
- 14 years ago
i typically follow recipe’s to the T upon first attempt but even though i love asparagus, i didn’t want any in our breakfast dish. i made this twice already. once for christmas morning (along with red velvet waffles, um YUM) and again for a birthday brunch this morning. i made half the recipe in a smaller dish since it was just for four of us. i cooked the onions, mushrooms and orange pepper. this was a big hit, so simple and my friends loved it. this is one we will be making often. next time i’ll take a photo since no one has submitted one!
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- by: Kerry-Anne Odonnell
- 13 years ago
This is a fabulous brekkie or lunch and keeps for days. It’s even lovely cold in a picnic or to take camping and the ingredients are so adaptable. I added bacon to mine and a selection of hard cheeses grated (just whatever was in the fridge), I also added some smoked paprika, substitued the milk for skimmed/low fat variety & grated some nutmeg on top before cooking. This recipe is delicious and I will definitely make it again and again!
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- by: Sarah
- 13 years ago
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 9×9 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!
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- by: Taryn
- 13 years ago
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 would do closer to 2 C mushrooms. The asparagus was in some cases still a bit tough, though not enough that I’d go to the trouble of steaming it first or anything. For our second helping, we added sriracha sauce.
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- by: Michelle In Maryland
- 13 years ago
Made a lot of changes to use what was on hand. Halved the recipe. Used French bread slices leftover (which I should have cubed). One egg, egg substitute for the rest, steamed broccoli, chicken sausage, cheddar cheese and added a little parmesan on top for flavor. A little dry (I had too much bread) but I will make it again.
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- by: Annsley423
- 13 years ago
This was the first time I have ever made a strata. I had searched all over the site and liked the idea of the english muffin instead of the traditional cubed day old bread. I followed the recipe exactly with exception of subbing out the asparagus for ground turkey sausage (see grandpa’s coriander turkey sausage on the site- you will not be disappointed.) It was so delicious and a perfect make ahead meal when you don’t want to take the time to prep in the AM but want a nice meal. You can easily change this to suit your tastes and the english muffin was a great choice. Definitely making tghis again when we have company!
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- by: Jolley900
- 13 years ago
My family loved this on Christmas morning. followed the directions exactly except I used shitake mushrooms bc I couldn’t find crimini and i substituted broccoli and zucchini in place of the asparagus since I thought asparagus would be to “springy” for Christmas morning. loved the english muffins, not soggy like bread. will TOTALLY make again!
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- by: Kira
- 13 years ago
This recipe was a hit at my family get-together. I was asked for the recipe and the entire 9 x 13″ casserole was devoured in 1 sitting, with several of us wishing there was more! I followed the suggestion of sauteeing the veggies in advance. I used only medium cheddar. I also added 1 tsp of sriracha hot sauce. I was also forced to use bagels rather than english muffins, and it turned out fine! I will definitely be making this again!
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- by: Ruth Morrison
- 12 years ago
My husband who doesn’t like “baked egg dishes” loved this and so did the whole family. We made our own changes using 1- 10X15 w/ 6 E. Muffins, and 1-8×8 w/ Gluten Free toasted Bread. Changes;
3/4 c bell pepper, asparagus was quick sauteed w/sherry until liquid was gone, 10 eggs, half & half instead of milk, 1 lb. herb sausage browned, drained, and twice as much organic, raw cheese. (Monterey Jack, Cheddar, Swiss). Everything else was the same, but all organic. Not too eggy, great mix, and very nice not to have to rush around this Easter morning after church. Thanks Shandeen for sharing your Mom’s 5 star recipe! -
- by: Aixiaojie
- 12 years ago
I made this for an Easter brunch and it was excellent. As most people do, I made several changes. I omitted the mushrooms, sauteed the red pepper & onion in butter, and I very quickly stuck the asparagus in boiling water – maybe 2 minutes, although I’m not sure if it’s necessary to do. I used mozzarella and parmesan cheese (about 2/3 cup mozzarella and 1/3 cup parmesan), and I made 2 in different sized pans (a 6×6 and an oval pan that’s maybe 10-11″), so I added 2 extra eggs and 1/2 cup milk. It took nearly an hour to bake both, but it was delicious and everyone raved about it.
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- by: Oliveland
- 12 years ago
Delicious! I chose to try this out this year for a Mother’s Day brunch with my mother in law. It turned out wonderfully and everyone said it was great! I didn’t have any Crimini mushrooms so I used sliced white button mushrooms, and added some sausage. My mother in law is allergic to peppers, so I omitted those and they weren’t missed at all. I also used Kraft Tex Mex cheese mix and substituted the dry mustard for yellow mustard (I tripled the amount as per google directions). As per a review I added 2 extra eggs. Yum! Will definitely make this again!
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- by: Crystal S
- 12 years ago
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!!!
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- by: Tanya S.
- 12 years ago
Loved it! Only thing different I did was that used 3 whole-wheat English muffins (instead of 5) because I didn’t stuff any muffins in the empty spaces, used cheddar cheese and 2 different types of mushrooms. I was having a big brunch so I made 2 of these and everyone liked it (except the kids who thought there was too many veggies). I’m making this recipe again next weekend.
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- by: Medic90sammy
- 12 years ago
I am a breakfast casserole connoisseur so I was pumped to make this. I made this for Thanksgiving breakfast and it disappeared very fast. I made a few changes. I used one pound of Italian sausage and 5 Italian cheese vs. colby jack. I did away with the english muffins (all bread for that matter) and added chopped red potatoes and a little bit of baby spinach. Other than that it was FAN-tastic! Perfect temp, Perfect time, Perfect EVERYTHING! I LOVE LOVE LOVE IT!!
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- by: Blsdw4
- 11 years ago
Everyone loved this in my womens bible study class. I made it italian by using mozerella and parmesian cheese. I added a bit of italian seasoning and also chopped up some fresh italian parlsey for the egg mixture and then sprinkled it on top. You could really make this mexican also. It is a great base recipe that can be changed up to suit your tastes.
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- by: STARDUST_331
- 10 years ago
At first the husband said ‘english muffins, in a casserole?? I should half faith, right?’ This was good and filling. The mushrooms disappeared to nothing – I would use the whole basket of mushrooms next time (8 oz). I think this needed seasoning and would carmelize the mushrooms with balsamic vinegar and/or add 1-2 teaspoons of Cavendar’s Greek seasoning. There are overnight casserole recipes that don’t really need to sit overnight, but this really did – at first the egg disappeared and I was worried it wasn’t enough (the veggies were just hanging out on top), but in the oven, the casserole puffed up and beautifully, and the english muffins turned into a bread pudding of sorts. My husband’s new favorite breakfast he said! I made this for work and it made 5 days worth for each of us. I bet this is also good with pepperjack cheese.
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- by: East Side Jill
- 10 years ago
My husband gave this recipe a “pretty good” which is the best review he’s ever given me! I tweaked it a little, using English muffin bread in place of English muffins; half and half instead of milk; and not all of the asparagus. I also added some leftover chicken and spinach brats. It also sat longer than overnight and still came out fluffy and delicious. Next time I plan to add more mushrooms, no salt, and some different meat. But even without any meat, this strata would still be super!
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- by: Christinenurse
- 10 years ago
This is a fantastic dish! I followed the directions exactly, aside from saut?ing the onions with the mushrooms. I did used about 1.5 cups of cheese on both layers, and broiled it at the end to brown it on top. I will be using this recipe again, I plan to try different toppings to change it up a bit. YUM!
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- by: Greenthumb
- 10 years ago
This made a delicious Christmas morning breakfast! I forgot to toast the muffins, and was only able to wedge 4.5 muffins into the pan. I used zucchini instead of asparagus and cooked all the veggies together before putting them atop the muffins. The was delicious and got rave reviews! I’d definitely make this again!
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- by: Leslie
- 10 years ago
Just made this for a brunch with friends. Turned out pretty good. I added one more egg, used one cup half and half and one cup milk and added a few dashes of cayane to the egg mixture. Like other reviewers, I cooked all the veggies together before hand (even the asparagus) and I think this really helped. The muffins held up well and it was great for leftovers.
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- by: Rock_Lobster
- 10 years ago
Overnight Asparagus Mushroom Strata Haiku: “This looked beautiful. Perfect for Christmas morning. Leftovers better.” Put this strata together on Christmas Eve, with the only difference being that I sauteed the bell pepper and the onion with the mushrooms, and otherwise followed everything exactly as written. It made Christmas morning sooooo much easier, but as far as the taste goes, we all agreed that we would’ve 1. preferred spinach to asparagus, 2. added a couple drops of hot sauce, and 3. included a meat, such as diced ham or chopped bacon. I was; however, more blown away by how good it tasted as leftovers 2 days later. I would definitely make this again, but with some small adjustments, and I guess that’s the nice thing about this recipe is that the vegetables can be swapped in and out.
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- by: Dwood
- 9 years ago
Made this for Easter brunch I was hosting and it was amazing! There were 2 other egg dishes there as well as ham and fruit salad and this was the first to go. My husband who isn’t a “veggie” type guy couldn’t stop eating it. I might try throwing in some artichokes or broccoli next time to get in the extra veggie I like to serve to my family. But this was a absolute keeper!
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- by: Annette Green
- 9 years ago
While I wasn’t sure about using English muffins at first, this was surprisingly delicious! We enjoyed it on Christmas morning with coffee. The only change I would make next time is that I would also saut? the onions and red pepper (maybe at the halfway point of the mushrooms) to soften them a little. They were a bit raw and crunchy for my taste but would be perfect with a little pre-cooking. I will definitely make this again.
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- by: Karen Lindower
- 8 years ago
Definitely a keeper. Family loved it for Easter morning. I did use 10 eggs instead of 8, which it needed. Used swiss cheese and added some hot sauce to the eggs. It was perfect with the suggested veggies – asparagus, mushrooms (I used baby bellas), onions and red sweet pepper. I did saute the onions and peppers with the mushrooms. It doesnt need the addition of meat. I made this recipe instead of the standard sausage egg and cheddar breakfast casserole i have made for years. Family said they thought they preferred this one.
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- by: Angie C.
- 8 years ago
My husband made this for Mother’s Day brunch with my family. It presented beautifully and tasted delicious! He followed the recipe exactly as is except that we baked it for 1 hour at 350 degrees (had the sausage and hash brown casserole in the oven at the same time-also from All Recipes!)
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- by: Peg
- 8 years ago
Only a minor change (used Marie Calendar’s Herb Dry Stuffing cubes as I had no English muffins). It was delicious and got great reviews from the breakfast crowd. Made a double recipe and had a couple of squares left over so I had them heated in the microwave next morning and it was even better! Great, easy, no fuss recipe to feed the hungry morning group. Take some to work for a super treat. Easy to change out cheese choice, veggies or add ham or bacon, etc. A keeper.
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- by: Chicagohomecook
- 8 years ago
I made this for Sunday brunch today. Very easy to put together and tasty. I followed reviews advice and microwaved the asparagus adding some garlic powder, salt and pepper. I used 9 eggs instead of 8 and added a dash of hot sauce. It baked up light and flavorful. Would recommend this recipe.
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- by: Cehobbs
- 7 years ago
My son came home from college and brought five friends, 2 of whom were vegetarian. I made this for breakfast and it was a hit with everyone. I basically followed the recipe except I substituted broccoli for the asparagus and I saut?ed all the veggies as recommended by others. I will definitely makes this again.
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- by: Christygirl
- 7 years ago
I have made this recipe several times – usually for Christmas breakfast – and it is delicious! I have made it as written and I have made minor changes when necessary (biscuits instead of English muffins; cheddar or Pepper Jack; green chilies instead of fresh green peppers) depending on what I have in my pantry. I usually add sausage or diced ham, but not always. I also like to add a dash of cayenne pepper. It is delicious as written, but versatile for alternative tastes/needs. Does not disappoint.
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- by: Jmellema
- 7 years ago
I had some good whole wheat bread from the bakery to use up, so I tore it into pieces and used about 5-6 cups in place of the English muffins. As other reviewers suggested, I softened up the asparagus and peppers by tossing them in the saute pan with the onions in mushrooms for a few minutes before transferring the veggie mixture to the baking dish. Super tasty. I might experiment with a sharp Cheddar or a Gruyere next time in place of the co-jack cheese.
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- by: Kasey
- 7 years ago
Spring Strata was in a Taste Of Home magazine many many years ago. The only change to this recipe was that it used cubed french bread that was left out to dry a bit. It is outstanding! But anything with Asparagus and Eggs is tops with me!! Just picked my first 10 “ditch” asparagus here in Waldo,Wisconsin, 12 miles west of Lake Michigan. A good 20 or more nubbies I need to check on tomorrow to pick. I omitted the peppers only due to my allergy to cooked bell pepper (acid).
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