PORTOBELLO AND ASPARAGUS EGG STRATA

Portobello and Asparagus Egg Strata image

Provided by @MakeItYours

Number Of Ingredients 15

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1 tablespoon extra-virgin olive oil 1 1/2 cup chopped yellow onion 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
1 tablespoon extra-virgin olive oil
1 1/2 cup chopped yellow onion
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
Ground black pepper to taste
5 cups (1-inch) cubes sourdough bread
4 ounces goat cheese, crumbled

Steps:

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 5 more 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 greased 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.