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Asparagus Ham Strata

You can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. When I do, someone just about always requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling Bake: 55 min.
  • Makes
    8 servings


  • 12 slices white bread
  • 12 ounces Velveeta, diced
  • 1-1/2 pounds fresh asparagus, trimmed
  • 2 cups diced cooked ham
  • 6 large eggs
  • 3 cups whole milk
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard


  • Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish.
  • 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.
  • Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 420 calories, 21g fat (10g saturated fat), 211mg cholesterol, 1427mg sodium, 32g carbohydrate (10g sugars, 2g fiber), 27g protein.

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  • Laura
    Apr 15, 2019

    cwidomski I believe the red is ham.

  • cwidomski
    Nov 18, 2018

    The picture shows Red Pepper (or pimento?) in the mix which is not stated in the recipe at all. Any guesses?

  • katandalan
    Feb 14, 2018

    Could you freeze leftovers?

  • MrsOwens
    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.

  • talbotcolleen
    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.