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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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Reviews for Overnight Asparagus Strata

Overnight Asparagus Strata

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Reviewed on Mar. 25, 2013 by vmesenbr

Love this recipe. I used pork sausage instead of ham. My company loved it and everyone wanted the recipe.

Reviewed on Jan. 29, 2013 by murrworm88

Love the english muffins on the bottom!

Reviewed on Jan. 15, 2013 by HBcook

Made this for friends and it is really good. I nuked the asparagus and that worked great and was a step saver. There was a little too much liquid so next time I may use less. I used extra large eggs and that may have created the extra liquid. Nice mix of ingredients and great colors if you want to make it for Christmas.

Reviewed on Dec. 08, 2012 by Kools01

Correction to my Dec 7 review, I misread the instructions. 4 English Muffins (8 halves)used, 6 halves in pan with 2 extra to fill in gaps. I liked this but though it needed scallion onions to boast flavor, it was a little bland. I will try making it again.

Reviewed on Dec. 07, 2012 by Kools01

I haven't made this recipe yet, am going to tonight, however there is a mistake in the ingredients. Calls for 4 English Muffins, but the directions reference 6 English muffins. I am using 6.

Reviewed on May. 27, 2012 by krislix

Amazing recipe. Everybody loved this recipe. I did make a couple changes based on my pantry. I used pepperjack cheese for the 1st layer and cheddar for the second layer. Will DEFINITELY make this again. Thanks.

Reviewed on Dec. 23, 2011 by wasoongu

I've made this recipe many times since it first appeared in Taste of Home and it never fails. It's perfect an elegant, no-fuss breakfast for overnight guests. I always use turkey ham.

Reviewed on Oct. 16, 2011 by PACKERMA

This is wonderful. Next time I am going to try an all veggie-strata without cheese,