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Overnight Asparagus Strata Recipe

Overnight Asparagus Strata Recipe photo by Taste of Home

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I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. — Lynn Licata, Sylvania, Ohio

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Overnight Asparagus Strata Recipe

Prep: 15 min. + chilling Bake: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Directions

In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper.
In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 piece equals 318 calories, 17 g fat (9 g saturated fat), 255 mg cholesterol, 916 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Overnight Asparagus Strata in Taste of Home April/May 2004, p31

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Overnight Asparagus Strata

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Reviewed on Dec. 21, 2010 by jesbubba

I have made many stratas for our monthly finance meetings (all men). This is the most requested, my personal favorite too!

Reviewed on Sep. 30, 2010 by crafty4

we love this recipe

Reviewed on Aug. 17, 2010 by hjwoodward

This recipe is so good. We make have it every Christmas morning. I also have to sneak it in every few months or if I know we are going to have guests.

Reviewed on Jul. 29, 2010 by scodia4

love this recipe......so easy and tasty; has become a fast family favorite. I used whole milk, and it was awesome

Reviewed on Mar. 11, 2010 by crafty4

Wonderful recipe, have made several times.

Haven't tried with the red pepper, don't agree with family members.

Reviewed on Nov. 02, 2009 by jenisears

I have never gotten so many compliments on anything I made! Everyone at work loves when I bring this in.

Reviewed on Jan. 01, 2009 by rbarton

Aan delicious and beautiful dish - taste with your eyes!!!

Reviewed on Oct. 16, 2008 by keith o

I really like this recipe I have used it several times --lost it an now I have found it again--thanks