overnight asparagus mushroom strata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 teaspoons butter, or as needed1 3/4 cups sliced crimini mushrooms5 English muffins, split and toasted1 cup shredded mozzarella1 pound fresh asparagus, trimmed and cut into 1-inch pieces1/2 cup chopped red bell pepper1/2 onion, finely chopped8 eggs low cholesterol2 cups fat free milk1 teaspoon salt1 teaspoon dry mustard powder1/4 teaspoon ground black pepper1 cup shredded parmesan cheese
1.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.
2.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.
3.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.
4.The next day, preheat oven to 375 degrees F (190 degrees C).
5.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.
6.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.
Number of Servings: 8
Recipe submitted by SparkPeople user ALISHALEE21.
2.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.
3.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.
4.The next day, preheat oven to 375 degrees F (190 degrees C).
5.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.
6.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.
Number of Servings: 8
Recipe submitted by SparkPeople user ALISHALEE21.
Nutritional Info Amount Per Serving
- Calories: 333.7
- Total Fat: 13.9 g
- Cholesterol: 209.5 mg
- Sodium: 641.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.7 g
- Protein: 24.9 g