When I was growing up, the word “strata” was not a familiar kitchen term in my family. My mother-in-law was the first person to introduce me to the world of stratas, mostly made with ham, bacon or sausage, perhaps some vegetables and always bread and a custardytype mixture of eggs and milk or half-and-half. Oh, and cheese!
I thought they were very tasty and made quite a few, so I have no idea why I went for a very long time without considering stratas on my menus. It could be that I am not very big on breakfasts, and even lunch is a “scrounge and make it yourself” affair, with no real lunch time (except for when my sons were little).
So, if you are looking for something to serve on Easter morning, for breakfast or brunch, you might like to include a strata for your family or guests. Make the strata the day before, so you can spend more time having fun and being with those you love. Happy Easter to all.
Mushroom asparagus strata
- 2 teaspoons butter, or as needed
- 1 3/4 cups sliced crimini (brown) mushrooms
- 5 English muffins, split and toasted
- 1 cup shredded ColbyMonterey Jack cheese
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped red bell pepper
- 1/2 onion, finely chopped
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- 1/4 teaspoon pepper
- 1 cup shredded Colby-Monterey Jack cheese...