Overnight Asparagus Mushroom Strata Recipes

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OVERNIGHT ASPARAGUS MUSHROOM STRATA



Overnight Asparagus Mushroom Strata image

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Provided by Shandeen Gemanis

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h15m

Yield 8

Number Of Ingredients 13

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
  • Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
  • Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
  • The next day, preheat oven to 375 degrees F (190 degrees C).
  • Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
  • Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g

VEGETABLE STRATA



Vegetable Strata image

Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.

Provided by Food Network Kitchen

Time 9h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Unsalted butter, at room temperature, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups bite-size broccoli florets
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups)
2 cups shredded Monterey Jack cheese
1/4 cup thinly sliced scallions
2 plum tomatoes, seeded and chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  • Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
  • Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

GRANDMA'S ANYTHING GOES STRATA



Grandma's Anything Goes Strata image

Grandma knew how to make a hearty meal out of leftover bits of bread and cheese. This recipe is meant for riffing, so use any type of cheese, leafy greens, meat or bread you happen to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Butter or nonstick cooking spray, for greasing pan
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half
Pinch of ground nutmeg
Pinch of cayenne pepper
Kosher salt
1/2 teaspoon freshly ground black pepper
3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)
1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon
8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread
3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
  • Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
  • Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

OVERNIGHT ASPARAGUS STRATA



Overnight Asparagus Strata image

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. -Lynn Licata, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

PORTABELLA & ASPARAGUS EGG STRATA



Portabella & Asparagus Egg Strata image

This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a parmesan and fontina combo.

Provided by JaneSays30

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 1/2 cups onions, chopped
1/4 teaspoon dried thyme, ground
3 garlic cloves, minced
5 ounces mushrooms, thinly sliced (Baby Bella, about 8)
1/2 lb asparagus, cut into 1-inch lengths (about 20 spears)
1 teaspoon sea salt
6 eggs
3/4 cup milk
2 tablespoons Dijon mustard
2 tablespoons parsley, chopped
black pepper, freshly ground
5 cups sourdough bread, cut into 1-inch cubes
4 ounces goat cheese, crumbled (herb or plain)

Steps:

  • Night before:.
  • Heat olive oil in a large skillet over medium heat. Add onions and thyme, and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus, and half of the salt and cook for 5 more minutes. Set aside. In a medium bowl, whisk together eggs, milk, mustard, parsley, pepper and the remaining salt.
  • Spread half of the bread cubes over the bottom of a 10x8x2-inch non-stick pan. Top with half of the vegetable mixture and a third of the crumbled goat cheese. Layer with the remaining bread cubes and vegetables, and pour the egg mixture evenly over the top. Cover strata and refrigerate overnight.
  • Supper time:.
  • Preheat oven to 375°F Remove strata from refrigerator while the oven heats. Sprinkle remaining goat cheese over top of strata, and bake, uncovered, for 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes before serving.

Nutrition Facts : Calories 327.3, Fat 21.5, SaturatedFat 9.8, Cholesterol 346.1, Sodium 951.9, Carbohydrate 14.5, Fiber 2.7, Sugar 5.4, Protein 20.6

OVERNIGHT EGG & CHEESE STRATA



Overnight Egg & Cheese Strata image

Provided by Sarah Copeland

Categories     Egg Nog     Cheese     Egg     Breakfast     Brunch     Bake     New Year's Day     Dinner     Meat     Ham     Prosciutto     Party     Fontina     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 10

Butter, for greasing the baking dish
4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread {about 4 1/2 oz/130 g}
2 large eggs, lightly beaten
1 cup/240 ml whole milk
8 oz/225 g grated Fontina cheese {about 1 cup}
Sea salt
Freshly ground black pepper
6 to 8 asparagus stalks
4 thin slices mortadella or prosciutto {optional}
1 tbsp finely snipped chives

Steps:

  • Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
  • Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
  • Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
  • Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
  • Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
  • Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.

MUSHROOM AND CHEESE STRATA



Mushroom and Cheese Strata image

Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.

Provided by Bev I Am

Categories     Breakfast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or 2 tablespoons butter
4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini)
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Fontina cheese (1 ounce)
2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley)
5 cups French bread or 5 cups Italian bread, cubes
2 ounces prosciutto or 2 ounces Canadian bacon, chopped
4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated
1 3/4 cups milk
1/2 cup single cream or 1/2 cup light sour cream
1 tablespoon dijon-style mustard
1/8 teaspoon pepper
fresh thyme sprig

Steps:

  • Preheat oven to 325 degrees F.
  • In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
  • Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
  • Remove from heat.
  • In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
  • In a greased 2-quart square baking dish place half of the bread cubes.
  • Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
  • Top with the remaining bread cubes.
  • In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
  • Pour over layers in dish.
  • Cover and chill in the refrigerator for 2 to 24 hours.
  • Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes.
  • To serve, cut into squares; garnish with fresh thyme sprigs.

ASPARAGUS STRATA



Asparagus Strata image

The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty-and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.-Amy Grover, Salem, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 7

4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups 2% milk
6 bread slices, crust removed and cubed
6 large eggs, lightly beaten
1 cup shredded cheddar cheese
1 teaspoon salt

Steps:

  • In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

SAVORY STRATA



Savory Strata image

Provided by Molly O'Neill

Categories     brunch, dinner, weekday, casseroles, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

3 2/3 cups milk
5 eggs, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon Tabasco sauce
1/2 teaspoon freshly grated nutmeg
2 tablespoons olive oil
2 medium leeks (white and light green part) sliced thin
1 1/2 cups ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoons finely chopped chives
1 teaspoon plus 2 tablespoons unsalted butter, room temperature
18 slices two- or three-day-old sliced white or whole wheat bread
8 ounces sharp white cheddar cheese, grated

Steps:

  • Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
  • Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
  • Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
  • Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
  • Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
  • Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams

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From landolakes.com
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OVERNIGHT ASPARAGUS STRATA RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com
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8 STRATA RECIPES TO ELEVATE YOUR BREAKFAST | SKILLSHARE BLOG
2022-03-02  · 1. Sausage Strata. To the skillet: ½ cup diced yellow onion, two cloves of minced garlic, and 16 ounces crumbled breakfast sausage. To the egg mixture: Three cups shredded cheddar cheese and ¼ cup freshly chopped chives. 2. Ham and Cheese Strata. To the skillet: ½ cup thinly sliced shallot and one pound diced ham. To the egg mixture: Three cups shredded …
From skillshare.com
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THREE BAKERS ASPARAGUS SAUSAGE STRATA - THREE BAKERS
Set aside in a bowl. Heat remaining oil in skillet. Add asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears are bright green and tender, about 3 minutes. Spread asparagus over sausage in baking pan. Add mushrooms to pan and cook until tender. Sprinkle mushrooms over asparagus.
From threebakers.com
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MUSHROOM, SAUSAGE, AND SPINACH STRATA | KAREN'S KITCHEN ...
2018-09-05  · Cook for about 3 to 4 minutes, stirring occasionally. The onions should be tender but not brown. Add the mushrooms, garlic, theme, and 1/2 teaspoon of salt and pepper. Cook for about 3 minutes, stirring occasionally, until the mushrooms are tender. Add the spinach and cook until wilted, about 2 minutes. Add the sausage back to the pan.
From karenskitchenstories.com
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STRATA WITH ASPARAGUS, SAUSAGE AND FONTINA - WILLIAMS-SONOMA
Add the green onions, bell peppers, asparagus, salt, pepper and 3 cups of the cheese and stir until well blended. Transfer to the prepared baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight. Preheat an oven to 350°F. Sprinkle the top of the strata with the remaining 1 cup cheese.
From williams-sonoma.com
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HOW TO MAKE STRATA: MY FAVORITE BREAKFAST CASSEROLE ...
Wilt spinach in a skillet. Add in a layer to your casserole. (Alternatively, if you use asparagus instead of spinach, cut in 1 ½” pieces. Sauté in the pan a few minutes.) Add cooked diced ham or sausage rounds. Then add tomatoes. Layer with cheese. Beat the remaining 5 eggs and pour over the top of the strata.
From delishably.com
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7 OVERNIGHT BREAKFAST STRATA RECIPES | ALLRECIPES
2021-09-07  · Overnight Asparagus Mushroom Strata. overhead shot of mushroom and asparagus strata baked in a glass baking pan. Credit: mike m. View Recipe. this link opens in a new tab. This meatless breakfast bake calls for mushrooms and asparagus, but it is easy to customize with your favorite vegetables. 1 of 8.
From allrecipes.com
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BAGEL STRATA WITH SAUSAGE AND SPRING ... - WILLIAMS SONOMA
2012-04-16  · In a bowl, stir together 6 cups of the bagel cubes, the mushrooms, asparagus, peas, sausage and 4 oz. of the cheese. Transfer to a 2-quart baking dish. In a bowl, beat together the eggs and half-and-half and pour over the bagel mixture. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight. Preheat an oven to ...
From williams-sonoma.com
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MUSHROOM, BACON, AND SWISS STRATA RECIPE | MYRECIPES
Step 1 Preheat oven to 350°. Step 2 Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl. Step 3 Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender.
From myrecipes.com
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Top Asked Questions

How do you cook Broccoli and mushrooms in a strata?
Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner. Butter a 9-by-13-inch baking dish. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
What is the best way to cook asparagus?
Directions In a large saucepan, bring water to a boil. In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Remove from the refrigerator 30 minutes before baking.
How long does it take to cook a strata?
Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed. Bake the strata until just set, 30 to 35 minutes.
How long do you cook mushrooms for lasagna?
Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally. Remove from heat. In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.

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