I’m a bad blogger.
I promised to post this super delicious recipe the day after Christmas.
Even though Glen and I were by ourselves on Christmas morning, I still wanted to have a fancy breakfast.
So, before hunting for our Christmas stockings, I whipped up this strata recipe.
After 3 hours in the fridge and 30 minutes on the counter, into the oven it went.
By the time it came out, we were both starving and wowsers, was it good.
So good, that I couldn’t even wait for Glen to return from walking the dog to start eating. #badwife
His irritation with me disappeared once he tried it – home run!
Most recipes like this require an overnight waiting period..but if you’re like me, you forget the night before… That’s why I loved this one – No overnight needed!
Asparagus, Mushroom Artichoke Strata
Recipe type: Breakfast
1 small loaf of sourdough bread
4 challah rolls
2 cups milk
1 tsp salt
¼ tsp black pepper
1 cup Fontina cheese, cut into small chunks
½ cup shredded Parmesan cheese
1 Tbsp butter (I used salted)
1 tsp dry mustard
½ can of artichoke hearts, chopped
1 bunch green onions, diced
1 bunch asparagus, cut into 1 inch pieces
1 10oz package of baby bella (cremni) mushrooms, sliced
Clean mushrooms and slice and then trim asparagus and cut into 1 inch pieces. Set aside in bowl and sprinkle ½ tsp salt on mixture.
Drain and dice ½ can or small artichoke hearts.
Melt butter in pan over medium heat, and sauté the asparagus and mushrooms until the mushrooms begin to brown, about 10 minutes.
Combine the artichoke heart pieces into a bowl with the mushroom/asparagus mixture. Set aside.
Cut or rip a small sourdough loaf into 1 inch pieces. (My loaf was a bit too small, so I also used 4 challah rolls too)
Grease a 9×13 inch baking dish and create a bottom layer of bread in the dish. Spread ½ cup of Fontina cheese over bread, in a layer, and distribute half the vegetable mixture over the cheese.
Lay down another layer of the bread and vegetables and top with a ½ cup of Fontina cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the bread and vegetables.
Cover the dish, and refrigerate for 3 hours.
Preheat oven to 375 degrees.
Remove the casserole from the refrigerator and let stand for 30 minutes.
Spread all of the Parmesan cheese in a layer over the strata.
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.