Portobello and Asparagus Egg Strata

Portobello and Asparagus Egg Strata

Recipe Rating: 3.30225
Serves 8

Prep this elegant breakfast dish the night before for an extra easy morning. This recipe easily adapts to other vegetables or cheeses; try broccoli rabe and sharp cheddar or artichoke hearts with fontina.

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cup chopped yellow onion
  • 1/4 teaspoon finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • 1 (8-ounce) package cremini mushrooms, thinly sliced
  • 1/2 pound asparagus, trimmed and cut into 1-inch lengths
  • 1 teaspoon fine sea salt
  • 8 eggs
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • 3 tablespoons chopped fresh parsley
  • Ground black pepper to taste
  • 5 cups (1-inch) cubes sourdough bread
  • 4 ounces goat cheese, crumbled
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Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.

Spread half of the bread over the bottom of a lightly greased 9x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight.

Preheat the oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.

Nutritional Info: 
Per Serving: 230 calories (100 from fat), 11g total fat, 4g saturated fat, 220mg cholesterol, 660mg sodium, 19g carbohydrates, (2 g dietary fiber, 6g sugar), 14g protein.
Special Diets: 

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