Overnight Asparagus Strata Recipes

OVERNIGHT ASPARAGUS MUSHROOM STRATA

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.

OVERNIGHT ASPARAGUS STRATA

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.

ASPARAGUS STRATA

Steps:

• Grease the bottom of a large casserole dish (13X9 works well).
• Place a single layer of bread in the pan, using 1/2 the bread.
• Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
• Repeat layers, starting with bread.
• In a large bowl, combine eggs, milk, garlic, salt and pepper.
• Pour evenly over layers.
• Cover and Refrigerate overnight.
• Preheat oven to 350 degrees.
• Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
• Remove from oven and serve immediately.

SAVORY ASPARAGUS STRATA

Steps:

• In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

ASPARAGUS STRATA

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.

GRANDMA'S ANYTHING GOES STRATA

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.

ASPARAGUS AND TOMATO STRATA

Steps:

• Heat oven to 350°F Butter a 13x9 baking dish.
• Cook Asparagus in salted, boiling water just until crisp-tender. Drain.
• Whisk together first 7 ingredients, then sprinkle generously with pepper.
• Butter both sides of each slice of bread. Arrange half of the slices in the bottom of the prepared baking dish. Pour half of the egg mixture over slices.
• Top with half the fontina cheese, half the asparagus and sliced tomatoes.
• Repeat layering. Sprinkle tomatoes on top with a bit more oregano and pepper. Let sstand at least 20 minutes before baking, occasionally pressing bread down to submerge. * can sit overnight in fridge, covered.
• Bake until peffed and brown, about one hour. Cool slightly before cutting.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

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.

OVERNIGHT SAUSAGE STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SAVORY STRATA

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.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

OVERNIGHT EGG & CHEESE STRATA

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.

ASPARAGUS & CHEESE STRATA

Steps:

• Grease a 9-inch square baking dish.
• In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using.
• In a small bowl, beat together eggs, milk and salt.
• Add to bread cube mixture and stir to combine.
• Transfer to greased baking dish; top with remaining 1/2 cup cheese.
• Wrap tightly and refrigerate until ready to bake--several hours or overnight.
• Preheat oven to 350 degrees.
• Uncover baking dish and place on rimmed baking sheet.
• Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
• Cut strata into 6 rectangles and serve with sour cream.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

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.