Asparagus and Mushroom Strata

This Asparagus and Mushroom Strata is made from eggs and English muffins with mushrooms and asparagus. It’s a perfect spring brunch recipe. Asparagus and Mushroom Strata - an egg and English muffin strata with mushrooms and asparagus. the-girl-who-ate-everything.comI’m currently in Hawaii enjoying the beautiful weather and the gorgeous nature here. For those of you deep in snow I promise that spring is coming soon. Whenever I think about spring I think about fresh asparagus. I wanted to make a dish for brunch that was hearty enough to fill you up but had pops of color and vegetables throughout. Asparagus and Mushroom Strata - an egg and English muffin strata with mushrooms and asparagus. the-girl-who-ate-everything.comI used Thomas Bread’s English Muffins for this dish and in my mind there really isn’t any competition when it comes in comparison to their muffins. They have the best texture and the little nooks and crannies are so ideal for a strata because they soak up the egg mixture. You’ll love this strata filled with cheese and vegetables.

Asparagus and Mushroom Strata
  • 3 Tablespoons butter
  • 12 ounces button mushrooms , sliced
  • ½ onion , diced finely
  • 1 lb . asparagus , trimmed and cut into 1-inch pieces
  • 6 Thomas English muffins , cut into 1-inch pieces
  • 2 cups shredded Mexican blend cheese , divided
  • 8 eggs , beaten
  • 2 cups milk
  • 1 teaspoon dry ground mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • (optional) hot sauce
  1. In a large skillet, melt butter over medium-high heat and sautee mushrooms for 5-6 mushrooms or until tender. Add the onions and asparagus and continue sauteeing for another 4-5 minutes until slightly tender.
  2. While vegetables are cooking, lightly spray a 9x13 baking dish with cooking spray. Place the cubed English muffins in an even layer in the dish. Sprinkle 1 cup of the cheese over the muffins.
  3. Once the vegetables are done, distribute them evenly over the English muffins.
  4. In a medium bowl, add the eggs, milk, mustard, salt, pepper, and hot sauce if desired. Mix well. Pour over vegetables. Cover the dish and refrigerate overnight.
  5. In the morning, preheat the oven to 375 degrees. Remove dish from the refrigerator and allow to sit at room temperature while oven is preheating. Sprinkle with remaining 1 cup of cheese.
  6. Bake for 40-50 minutes or until center is done. Cover with foil while cooking if top begins to brown too much.
  7. Remove from oven and let cool slightly before serving.

I have been compensated by Thomas English muffins but all opinions are my own.

Speak Your Mind



  1. Hi Christi,

    The recipes looks delicious. One question – there are so many mustards on the market, what is ground mustard. Is it the dry yellow one in the yellow can that is on the hot side. Can you say which one you use?
    Thanks for a quick reply. Love the site.

  2. Hi,
    Do you think I could use a french bread pulled into small pieces instead of the english muffins? Not to change up your recipe too much but would it taste good still if I put some bite-size pieces of chicken in it?


  3. This looks delicious! We just bought some english muffins and no one likes them (they were an off brand and very dry) but I could use them up in this dish! I’m jealous your in Hawaii, soak up the sun for the rest of us who are freezing 🙂

  4. Looks great! I love asparagus =)

  5. Looks so delicious! I love that it is stuffed full of veggies!

  6. WhatsApp no llega a guardar esta cantidad de datos, pero sí que
    puede guardar unos cuantos cientos y cientos de megas que terminan entorpeciendo su funcionamiento.