Description
This Overnight Asparagus Mushroom Strata is a savory and comforting casserole perfect for brunch or a light dinner. Combining fresh asparagus, earthy mushrooms, and melted cheese soaked into cubes of bread with an egg and milk custard, this dish is prepared ahead and baked to a golden, fluffy perfection. The overnight soak allows flavors to meld beautifully, making it both convenient and delicious.
Ingredients
Scale
Main Ingredients
- 6 slices of bread, cubed
- 1 cup of asparagus, chopped
- 1 cup of mushrooms, sliced
- 1 cup of cheese, shredded (such as cheddar or mozzarella)
- 4 large eggs
- 2 cups of milk
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of garlic powder
Instructions
- Combine Bread and Vegetables: In a large bowl, mix together the cubed bread, chopped asparagus, sliced mushrooms, and shredded cheese until evenly distributed.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well combined.
- Mix Ingredients: Pour the egg mixture over the bread and vegetable mixture, stirring gently to ensure all pieces are soaked with the custard.
- Refrigerate Overnight: Cover the bowl tightly and place it in the refrigerator overnight to allow the bread to absorb the custard and the flavors to meld.
- Preheat Oven: The next day, preheat your oven to 350°F (175°C) to prepare for baking.
- Bake the Strata: Transfer the mixture to a greased baking dish and bake for 45 minutes or until the strata is fully set and the top is golden brown, signifying it is cooked through.
Notes
- You can substitute the bread with whole wheat or sourdough for different flavor and texture.
- Add herbs like thyme or parsley for extra aroma.
- This dish can be made vegetarian by selecting cheese without animal rennet.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Use fresh asparagus and mushrooms for the best taste and texture.
