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Spring Breakfast Strata

 Spring Breakfast Strata
Eggs are the star of this hearty breakfast fare. Filled with tasty ingredients like ham, mushrooms, cheddar cheese and asparagus, this dish is super. You can prepare it the night before for a no-fuss breakfast, brunch or dish to pass.—Maryellen Hays, Fort Wayne, Indiana
12 ServingsPrep: 15 min. + chilling Bake: 1 hour

Ingredients

  • 8 Eggland's Best Eggs
  • 3 cups milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 pound fully cooked ham, cubed
  • 1 package (10 ounces) frozen cut asparagus, thawed
  • 2 cups sliced fresh mushrooms
  • 10 cups cubed bread

Directions

  • In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently
  • stir in remaining ingredients until well mixed. Pour into a greased
  • 13-in. x 9-in. baking dish. Cover and refrigerate 8 hours or
  • overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 1 hour or until a knife inserted near the
  • center comes out clean. Let stand 5 minutes. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 325 calories, 17 g fat (9 g saturated fat), 195 mg cholesterol, 1,075 mg sodium,

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Spring Breakfast Strata (continued)

Nutritional Facts: 22 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.