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

Overnight Asparagus Strata Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
  4. 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.
Originally published as Overnight Asparagus Strata in Taste of Home April/May 2004, p31

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Overnight Asparagus Strata

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 27, 2014

Great recipe! I have made this often since it was first published. My family enjoys it for a light supper. A keeper!

MY REVIEW
Reviewed Aug. 9, 2013

Wonderful blend of flavors! I made this for a potluck and it was very well received. Leftovers are ok, definitely not as good as fresh out of the oven. I will definitely make this again and maybe experiment with the ingredients for a new flavor combination. Thanks for an easy, very tasty recipe!

MY REVIEW
Reviewed Jun. 30, 2013

I enjoyed everything about this recipe. The convenience of preparing it all the night before and just sprinkling a little cheese on top and baking it in the morning. Amazing eye appeal. The flavor combination was perfect. A very filling and satisying breakfast.

MY REVIEW
Reviewed Jun. 11, 2013

Wonderful !!! No need to overnight if you press the muffins into the milk to saturate them. Making this for Father's Day ! Yummo !

MY REVIEW
Reviewed Jun. 11, 2013

Wonderful ! We just loved this & I didn't make it the night before. I pressed the muffins into the milk, so I didn't need to overnight it. I am making it for Fathers Day !

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