Portobello and Asparagus Egg Strata

Portobello and Asparagus Egg Strata
Serves 8
Prep this elegant breakfast dish the night before for an extra easy morning. This recipe easily adapts to other vegetables or cheeses; try broccoli rabe and sharp cheddar or artichoke hearts with fontina.
Special Diet
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Wheat Free
Nutritional Info
Per Serving: 230 calories (100 from fat), 11g total fat, 4g saturated fat, 220mg cholesterol, 660mg sodium, 19g carbohydrates, (2 g dietary fiber, 6g sugar), 14g protein.
Serves 8
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • 1 (8-ounce) package cremini mushrooms, thinly sliced
  • 1/2 pound asparagus, trimmed and cut into 1-inch lengths
  • 1 teaspoon fine sea salt
  • 8 eggs
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • 5 cups (1-inch) cubes sourdough bread
  • 4 ounces goat cheese, crumbled
Serves 8
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook until the mushrooms are tender, about 5 minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.

Spread half of the bread over the bottom of a lightly oiled 9x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight.

Preheat the oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.

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