An easy, make-ahead breakfast or brunch recipe for a layered bread and egg casserole with asparagus, mushrooms, and creamy goat cheese.
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Over Easter weekend, with my little niece and nephew running around the house, I knew I wouldn’t have much time to spend in the kitchen. While I love to cook, when my family comes to visit us in Nashville play time is much more important than kitchen time, so this recipe is perfect for company since you can make it at night after the kids are in bed and just pop it in the oven an hour before it’s time to eat. It’s filling, healthy, and pretty easy to make. I made 4 servings in an 8″ x 8″ pan – to serve 8 people just double the recipe and use a 9″ x 13″ pan.
You’ll start out by sauteeing an onion, mushrooms, and asparagus. Then in a separate bowl whisk together eggs, milk, mustard, and parsley. Then you’ll layer it all together (this is where the name “strata” comes from) – start by putting half the bread in a lightly greased pan, then half the veggie mixture, then half the goat cheese. Repeat with the bread and the veggie mixture. Then gently pour the egg mixture evenly over the top, sprinkle with the remaining goat cheese, and refrigerate overnight. Bake for about 45 minutes in the morning before serving.
Leave a comment and review below if you try this to let me know what you think!
Asparagus Mushroom Strata
- 1 medium yellow onion diced
- 1/2 tablespoon vegetable oil
- 8 oz portobello or white button mushrooms
- 1/2 pound asparagus cleaned and trimmed
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 4 eggs
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley
- 3 cups cubed sourdough bread
- 4 oz goat cheese crumbled
- Heat a large nonstick skillet over medium heat. Add the oil and onion and cook until softened, about 6 minutes. Then add the mushrooms and cook for about 2 minutes, and finally the asparagus, garlic, and salt and cook for another 5 minutes. Set aside.
- In a large bowl, whisk together the eggs, milk, mustard, and parsley.
- Lightly grease an 8" x 8" pan (if doubling the recipe, use 9" x 13"). Add half of the bread to the bottom of the pan. Top with half of the asparagus & mushroom mixture and then half of the goat cheese. Repeat with remaining bread and veggie mixture. Then pour the egg mixture evenly over the top and add the remaining goat cheese.
- Cover in foil and refrigerate overnight (or at least an hour).
- When ready to bake, remove the casserole dish from the fridge, take the foil off, and preheat the oven to 375 degrees. Bake until firm in the center and golden brown on the top, about 45 minutes. Allow to set for about 10 minutes before serving.