Asparagus and Mushroom Breakfast Strata

Ingredients

• Grease a 9x13 baking dish with butter.
• Spread the cubed bread evenly in the prepared baking dish. Sprinkle with half of the Parmesan cheese.
• Evenly spread the sautéed leeks, mushrooms, asparagus, and half of the fresh dill on top of the cubed bread.
• In a large mixing bowl, whisk the eggs, milk, sour cream, mustard seed, salt, and pepper until combined.
• Pour the egg mixture over the bread and vegetables, and sprinkle the top with the remaining cheese and reserved dill. Cover the strata and refrigerate overnight.
• 3 tablespoons butter, plus 1 tablespoon for greasing the pan
• 1 leek, greens removed and white portion chopped
• 12 oz. sliced cremini mushrooms
• 8 oz sliced shiitake mushrooms
• 3 cups day-old bread cut into 1-inch cubes
• 2 cups Parmesan cheese, grated and separated
• 1/2 lb. fresh asparagus, stemmed, and spears cut into thirds
• 1/4 cup fresh dill, roughly chopped
• 10 eggs
• 1-1/2 cups whole milk
• 1/2 cup sour cream
• 1/2 teaspoon mustard seed
• 1 teaspoon Kosher salt
• 1/4 teaspoon black pepper