Asparagus and Mushroom Strata
Thomas' English Muffins add a fun new twist to this classic brunch dish!
6 Thomas'® English muffins, cut into 1-inch pieces
3 tablespoons butter
12 ounces button mushrooms, sliced
½ onion, diced finely
1 lb. asparagus, trimmed and cut into 1-inch pieces
2 cups shredded Mexican blend cheese, divided
8 eggs, beaten
2 cups milk
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon pepper
Hot sauce (optional)
While vegetables are cooking, lightly spray a 9x13 baking dish with cooking spray. Place the cubed Thomas' English muffins in an even layer in the dish. Sprinkle 1 cup of the cheese over the English muffins. Once the vegetables are done, distribute them evenly on top of the cheese.
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.
In the morning, preheat the oven to 375 degrees F. Remove dish from the refrigerator and allow to sit at room temperature while oven is preheating. Sprinkle with remaining 1 cup of cheese. Bake for 40-50 minutes or until center is done. Cover with foil while cooking if top begins to brown too much. Remove from oven and let cool slightly before serving.