Overnight Asparagus and Mushroom Strata

Ingredients List

• 2 teaspoons butter, or as needed

• 1 ¾ cups sliced crimini mushrooms

• 5 English muffins, split and toasted

• 2 cups shredded Colby-Monterey Jack cheese, divided

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• ½ cup chopped red bell pepper

• ½ onion, finely chopped

• 2 cups milk

• 8 eggs

• 1 teaspoon salt

• 1 teaspoon dry mustard powder

• ¼ teaspoon ground black pepper

Instructions

1. In a skillet, melt butter over medium heat. Add mushrooms and sauté until they begin to brown and most of the moisture evaporates, about 10 minutes.

2. Grease a 9x13-inch baking dish. Place eight muffin halves, cut-side up, in the dish. Tear the remaining muffins into pieces and fill any gaps. Sprinkle with half of the cheese, followed by the asparagus, mushrooms, red pepper, and onions.

3. In a bowl, whisk together the milk, eggs, salt, mustard powder, and black pepper. Pour the mixture over the muffins and vegetables. Cover and refrigerate for 8 hours or overnight.

4. The next day, take the casserole out of the fridge and let it sit for 30 minutes. Sprinkle the remaining cheese on top.

5. Preheat your oven to 375°F (190°C).

6. Bake the casserole in the preheated oven for 40 to 45 minutes, or until a knife inserted near the edge comes out clean. Let it rest for 5 to 10 minutes before slicing into squares.

Cooking Tips

Nutritional Information (per serving)