More Veggies in My Face

Another recipe success in our week of vegetarian meals- this one makes around eight servings, but we polished it off in two days. It was just that delicious. This would also be a great dish to take to a potluck brunch if you can get it out of the house without eating all of it first. Also, since I made it the night before, The Lady only had to pull it out of the fridge and pop it in the oven- dinner waiting for me when I got home from work! We added a side salad for extra veggie chomping.

Overnight Asparagus Mushroom Strata (via AllRecipes.com)

Ingredients:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey 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 ground black pepper
1 cup shredded Colby-Monterey Jack cheese
Directions:
1.     Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
2.     Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
3.     Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
4.     The next day, preheat oven to 375 degrees F (190 degrees C).
5.     Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
6.     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.
ALL RIGHTS RESERVED © 2012 Allrecipes.com

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1 Comment

Filed under Daily Life, Recipes

One response to “More Veggies in My Face

  1. Looks great! I love making things like this that I can take for lunch throughout the week.

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