Portabella Asparagus Egg Strata

Elevate your brunch game with this luscious Portabella Asparagus Egg Strata, a savory layered casserole that’s as satisfying as it is elegant. Featuring meaty portabella mushrooms, tender asparagus, and rustic French or sourdough bread, this dish is soaked in a rich custard blend of eggs, milk, and heavy cream, then topped with a decadent mix of Gruyère and Parmesan cheeses. Perfect for make-ahead convenience, this dish bakes to a golden, cheesy perfection with pockets of soft bread and hearty vegetables. Seasoned with garlic, thyme, and black pepper, and finished with fresh parsley, it’s an irresistible centerpiece for your weekend brunch, holiday breakfast, or any special occasion. Whether served warm with a fresh salad or as a standalone meal, this strata promises layers of flavor in every bite.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Portabella mushrooms
• 1 pound Asparagus
• 6 cups Rustic bread (French or sourdough)
• 8 large Eggs
• 2 cups Milk
• 1 cup Heavy cream
• 2 cloves Garlic
• 1.5 cups Shredded Gruyère cheese
• 0.5 cups Shredded Parmesan cheese
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 tablespoon Unsalted butter
• 2 tablespoons Chopped fresh parsley (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

Clean the portabella mushrooms with a damp paper towel and remove the stems. Slice them into 1/4-inch thick pieces.

Step 3

Trim the woody ends from the asparagus and cut the stalks into 2-inch pieces.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until softened and lightly browned. Remove from the skillet and set aside.

Step 5

In the same skillet, add the asparagus pieces and sauté for 3-4 minutes until they are crisp-tender. Set aside with the mushrooms.

Step 6

Cut the rustic bread into 1-inch cubes and place them evenly in the greased baking dish.

Step 7

Layer the cooked mushrooms and asparagus over the bread cubes in the dish.

Step 8

In a large mixing bowl, whisk together the eggs, milk, heavy cream, minced garlic, salt, black pepper, and dried thyme.

Step 9

Slowly pour the egg mixture over the bread and vegetable layers, ensuring the bread absorbs the liquid evenly.

Step 10

Sprinkle the shredded Gruyère and Parmesan cheeses evenly over the top of the strata.

Step 11

Cover the baking dish with aluminum foil and let it sit for 15-20 minutes to allow the bread to soak up the egg mixture. Alternatively, refrigerate overnight if preparing ahead.

Step 12

Place the dish in the preheated oven and bake, covered, for 30 minutes.

Step 13

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the strata is puffed and set in the center.

Step 14

Remove from the oven and let it cool for 5-10 minutes. Garnish with chopped parsley, if desired, before serving.

Nutrition Facts

Serving size	(2095.0g)

Amount per serving	% Daily Value*
Calories	2964.1

Total Fat 236.0g	0%
Saturated Fat 122.3g	0%
Polyunsaturated Fat 3.2g
Cholesterol 2022.9mg	0%
Sodium 5117.5mg	0%
Total Carbohydrate 57.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 38.8g
Protein 146.5g	0%

Vitamin D 595.7IU	0%
Calcium 2933.8mg	0%
Iron 19.8mg	0%
Potassium 3351.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 19.9%

Carbs: 7.8%