Mushroom-Asparagus Strata

31 Dec

  • 8 oz.  asparagus spears, trimmed and cut into 2-inch pieces
  • 5 cups  French bread cubes
  • 2 cups  shredded Gruyére or white cheddar cheese, (8 oz.)
  • 1/2 cup  chopped onion
  • 1/4 cup  chopped chives or green onions
  • 8 oz mushrooms, sliced
  • 10 eggs
  • 1-1/2 cups  milk

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.

2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the mushrooms and asparagus. Top with remaining bread.

3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining mushrooms and asparagus. Cover; refrigerate until ready to bake.

4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.

5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

Better Homes & Gardens, December 2010

This was originally a Ham-Asparagus Strata, but I substituted mushrooms for ham since I personally don’t eat much of the stuff.  If you like meat in your breakfast, use 8 oz. ham instead of the 8 oz. mushrooms.  I made this to celebrate the new year – mixed it up last night and popped it in the oven this morning.  The pictures say it all.  Perfect way to start the holiday.

Happy New Year!

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