Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup asparagus, cut into 1-inch pieces
6 cups day-old bread, cubed (French or Italian bread works well)
1 ½ cups shredded cheese (cheddar, Gruyère, or your favorite)
6 large eggs
2 cups milk (whole or 2%)
1 cup half-and-half or cream
Salt and pepper to taste
1 teaspoon dried thyme or fresh thyme if you have it
1 teaspoon dried basil (optional)
¼ cup grated Parmesan cheese (for topping)
Instructions:
1. Prepare the Vegetables:
Heat the olive oil in a skillet over medium heat.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic and cook for another minute.
Stir in the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Add the asparagus and cook until tender, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
2. Assemble the Strata:
In a large bowl, combine the bread cubes and shredded cheese.
Add the cooled vegetable mixture and toss to combine.
In a separate bowl, whisk together the eggs, milk, half-and-half, thyme, basil (if using), salt, and pepper.
Pour the egg mixture over the bread and vegetables, making sure everything is evenly coated. Stir gently to combine.
Transfer the mixture to a greased 9×13-inch baking dish or a similar-sized casserole dish. Press down lightly to compact the mixture.
3. Refrigerate Overnight:
Cover the dish with plastic wrap or foil and refrigerate overnight.
4. Bake the Strata:
Preheat your oven to 350°F (175°C).
Remove the cover from the dish and sprinkle the top with grated Parmesan cheese.
Bake for 45-55 minutes, or until the strata is set in the center and golden brown on top.
Let it cool for a few minutes before serving.
Tips:
Feel free to customize the strata with other vegetables, or even some cooked bacon or sausage if you like.
The strata can be made a day or two in advance and stored in the refrigerator, making it a great option for breakfast or brunch.
