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Mushroom and Asparagus Strata Muffins

Makes 10 servings

• 8 large eggs
• 2 cups whole or 2 percent milk
• 6 shakes Tabasco sauce
• 2 teaspoons salt (divided use)
• 1 teaspoon dry mustard
• 1/2 cup (1 stick) unsalted butter (divided use)
• 1/2 pound button or cremini mushrooms, sliced
• 1/2 teaspoon freshly ground black pepper (divided use)
• 1/2 pound asparagus, trimmed of tough stem ends and cut into 1-inch pieces
• 1 (1-pound) loaf good quality sliced white bread, crust removed and torn into small pieces
• 2 cups shredded Gruyere cheese
• 1/2 cup freshly grated parmesan cheese

Coat the cups and upper surface of standard-size muffin tins with nonstick spray. In a large bowl, whisk together the eggs, milk, Tabasco, 1 teaspoon of the salt, and the mustard until blended. Set aside.

Melt 2 tablespoons of the butter in a large skillet over high heat, add the mushrooms, and cook, stirring, for 2 minutes. Sprinkle with 1/2 teaspoon of the remaining salt and 1/4 teaspoon of the pepper and continue to cook until the liquid in the pan has evaporated and the mushrooms begin to turn golden brown, about 8 minutes. Remove from the pan and set aside.

Melt another 2 tablespoons of butter in the same skillet over medium heat, add the asparagus, and sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the asparagus, stirring, until coated with the butter and just beginning to soften, about 3 minutes. Set aside. Melt the remaining 1/4 cup (1/2 stick) of butter.

Place a layer of bread pieces in each of the cups. Brush with the melted butter and spread the mushrooms and asparagus evenly over the bread. Sprinkle with 1 1/2 cups of the Gruyere and cover with the remaining bread. Brush with butter, then pour over the egg mixture, tilting the muffin pan to make sure the eggs are soaking the bread. Sprinkle the tops of each tin with the remaining 1/2 cup of Gruyere and the parmesan.

Cover and refrigerate overnight, then bring to room temperature. Bake the strata muffins in a preheated 350-degree oven until puffed and golden, 20 to 25 minutes. Let rest for 5 minutes before removing from the pans and serving.

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