Ham and Asparagus Strata
Ham and Asparagus Strata is an easy, make-ahead breakfast casserole for a stress-free brunch. Cubed bread is layered with ham, sautéed vegetables, an egg and milk mixture, and shredded cheese. It’s refrigerated overnight and ready to pop in the oven the next day.
Servings: 8
Calories: 457kcal
Ingredients
- 2 tablespoons butter
- 1 cup diced sweet yellow onion
- ½ cup diced red bell pepper
- 1 pound fresh asparagus chopped into 1-inch pieces (discard woody ends)
- 1 teaspoon minced garlic
- 8 large eggs
- 3 cups half-and-half or whole milk
- 2 tablespoons Dijon mustard
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 10 slices Italian sandwich bread like Oroweat, cut into 1-inch cubes (about 9 to 10 cups - not packed)
- 2 cups cubed ham ½-inch (use leftover ham or a 10- to 12-ounce ham steak)
- 1 cup shredded Gruyere cheese 4 ounces
- 1 cup shredded pepper Jack cheese 4 ounces
Instructions
- Melt the butter in a large skillet over MEDIUM heat. Add the onion and bell pepper and cook, stirring frequently, for 2 minutes Add the asparagus and garlic and cook for 2 minutes more,or until onion is translucent and the asparagus is just barely fork tender. If the asparagus is very thin, it only needs a minute or so. Thicker asparagus will need a bit longer. Set aside.
- In a large bowl, whisk the eggs. Add the half-and-half or milk, mustard, salt, pepper, and nutmeg and whisk until well combined (the mustard will try to clump so be sure it’s incorporated). Set aside.
- Coat a 3-quart or 9x13-inch baking dish with nonstick cooking spray.
- Spread half of the bread cubes over the bottom of the dish (should cover the bottom ) and top evenly with half of the ham and half of the asparagus mixture (I scatter it with my hands - messy, but it ensures an even amount of everything). Sprinkle with half of the Gruyere and pepper Jack and pour half of the egg mixture evenly over the top.
- Place the remaining bread cubes evenly over the top and use your hands to lightly pack the mixture down into the baking dish. Layer with the remaining ham, veggies, and a final layer of the cheeses. Pour the remaining egg mixture over the top, making sure to drizzle some over the edges of the casserole.
- Cover the strata with plastic wrap and refrigerate for at least 1 hour or for the best result, overnight.
- When ready to bake, remove the strata from the refrigerator and let it stand at room temperature for about 30 minutes while you preheat the oven to 350 degrees F.
- Bake, uncovered, until puffed, set and golden brown, 50 to 55 minutes (internal temperature should reach a minimum of 160 degrees F). Let stand for 10 to 15 minutes before serving. It will set a bit more as it cools.
Video
Notes
This recipe creates 8 substantial servings or up to 12 smaller servings.
Unbaked egg dishes, like breakfast stratas, are perishable and should be refrigerated and baked no more than one day after assembling.
Storage
- Refrigerate - Cover and refrigerate leftover strata within two hours for up to four days. Leftovers reheat really well in the microwave or covered, in a 350 degree F oven for about 10 to 15 minutes, or just until warmed through.
- Freeze - Leftovers can be wrapped in plastic wrap and placed in a freezer-safe plastic storage bag or other container. Freeze for up to three months. Uncooked egg strata should not be frozen.
Nutrition
Calories: 457kcal | Carbohydrates: 25g | Protein: 26g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 1328mg | Potassium: 408mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1614IU | Vitamin C: 17mg | Calcium: 460mg | Iron: 4mg