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Asparagus Ham Strata Recipe
Asparagus Ham Strata Recipe photo by Taste of Home

Asparagus Ham Strata Recipe

Read Reviews (2)
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You can easily prepare this the night before for a luncheon or during the morning for a dinner. I serve it year-round, for large groups like my card club or garden club, at picnics and at other occasions. When I do, just about always someone requests the recipe! My husband and I have been married 49 years (two sons and five grand daughters). I've enjoyed cooking since I was a girl. My mother was an excellent cook, and she passed along many of the Pennsylvania Dutch recipes that are popular in this part or our state.
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + standing
MAKES: 6-8 servings

Ingredients

  • 12 slices white bread
  • 12 ounces process cheese (Velveeta), diced
  • 1-1/2 pounds fresh asparagus, trimmed
  • 2 cups diced cooked ham
  • 6 Eggland's Best Eggs
  • 3 cups milk
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard

Directions

  1. Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13-in. x 9-in. baking dish.
  2. Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
  3. Bake, uncovered, at 325° for 55 minutes or until top is light golden brown. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Asparagus Strata in Country Woman March/April 1991, p29

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Asparagus Ham Strata(2)

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MY REVIEW
Reviewed Dec. 2, 2013

Made this Thanksgiving for the family breakfast. Easy, yummy, and filling! For Christmas morning, I will be using cooked sausage in place of the ham.

MY REVIEW
Reviewed Nov. 19, 2008

Made this dish last weekend and received rave reviews. It's so simple too. I threw in sauteed leeks instead of the onions and added some specialty mustard in addition to the ground mustard. My guests thought the bread circles were biscuits because they puffed up so nicely. It's a keeper in my recipe file. Try it too.

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