Asparagus and Mushroom Strata

This Asparagus and Mushroom Strata is made from eggs and English muffins with mushrooms and asparagus. It’s a perfect spring brunch recipe.

Asparagus and Mushroom Strata

I’m currently in Hawaii enjoying the beautiful weather and the gorgeous nature here. For those of you deep in snow I promise that spring is coming soon. Whenever I think about spring I think about fresh asparagus. I wanted to make a dish for brunch that was hearty enough to fill you up but had pops of color and vegetables throughout.

I used English Muffins for this dish. They have the best texture and the little nooks and crannies are so ideal for a strata because they soak up the egg mixture. You’ll love this strata filled with cheese and vegetables.

OTHER BREAKFAST RECIPES:

• Cream Cheese Cinnamon Casserole
• Pumpkin Cream Cheese Muffins
• Fluffy Pancakes
• Confetti Bacon Hash Brown Casserole
• Cinnamon Roll Breakfast Bake
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• One-Pan Bacon, Egg, Potato Skillet

Asparagus and Mushroom Strata

3.50 from 4 votes

This Asparagus and Mushroom Strata is made from eggs and English muffins with mushrooms and asparagus. It's a perfect spring brunch recipe.

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Servings: 0

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.

Cuisine: American

Course: Breakfast

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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