overnight asparagus mushroom strata

Ingredients

• Servings: 8
• 2 teaspoons butter, or as needed
• 1 3/4 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
• 1/2 cup chopped red bell pepper
• 1/2 onion, finely chopped
• 8 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 1/4 teaspoon ground black pepper
• 1 cup shredded colby-monterey jack cheese

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 9 hrs 15 mins


• 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.