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Cheesy Mushroom and Asparagus Strata Recipe

Cheesy Mushroom and Asparagus Strata Recipe

This breakfast bake of woodsy mushroom, asparagus, thyme and savory Swiss cheese is so delicious and easy, it'll leave you speechless. Assembled a day in advance and baked off just before guests arrive, the soft, custardy bread, the nutty-flavored, gooey cheese and the earthy vegetables pave the way for an easy-yet-breathtaking brunch.

Bite Me Bit

“One should not attend even the end of the world without a good breakfast.”

-Robert A. Heinlein

Ingredients

2 tbsp butter
2 cups asparagus, trimmed and cut into 2-inch pieces
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 cups sliced mushrooms
1 large garlic clove, minced
1 tsp minced fresh thyme

6 large eggs
2 ¼ cups whole milk
½ tsp kosher salt
¼ tsp freshly ground black pepper

9 cups (approx. 1 lb) French bread, cut into 1-inch cubes
2 cups shredded Swiss cheese
¼ cup freshly grated Parmesan cheese

Directions

1) Coat a 13x9-inch baking dish with non-stick cooking spray.

2) In a large skillet, melt butter over medium-high heat. Add asparagus, cooking 2 minutes, until slightly softened. Sprinkle asparagus with ¼ tsp each salt and pepper. Add mushrooms, cooking 4-5 minutes until softened and liquid evaporates. Add garlic and thyme, cooking 1 minute. Remove from heat and let cool slightly.

3) In a medium bowl, whisk eggs, milk, ½ tsp salt and ¼ tsp pepper.

4) To assemble, spread half the bread cubes in the prepares baking dish. Top with half the egg mixture, followed by half the asparagus/mushroom mixture and then half the shredded Swiss cheese. Repeat with remaining bread, egg mixture, asparagus/mushroom miture and Swiss cheese. Sprinkle top with Parmesan cheese, cover with plastic wrap and refrigerate 4-24 hours.

5) When ready to bake, preheat oven to 325°F. Let strata sit at room temperature until oven is heated. Bake 45 minutes, until strata sets and the top browns. Let cool 10 minutes before cutting into squares.

Serves 8

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