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Portobello and Asparagus Egg Strata

Serves 8
Time 9 hr 15 min
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.
Special Diets:
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • 1 (8.0-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
  • 1/4 teaspoon ground black pepper
  • 5 cups (1-inch) cubes sourdough bread
  • 4 ounces goat cheese, crumbled
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Method

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 until the mushrooms are tender, about 5 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 oiled 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • 1 (8.0-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
  • 1/4 teaspoon ground black pepper
  • 5 cups (1-inch) cubes sourdough bread
  • 4 ounces goat cheese, crumbled
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.