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Cheesy Mushroom & Asparagus Strata

Cheesy Mushroom & Asparagus Strata

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


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


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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