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Overnight Asparagus Strata

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

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 English muffins, split and toasted
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped sweet red pepper
  • 8 large 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 in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 318 calories, 17g fat (9g saturated fat), 255mg cholesterol, 916mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 21g protein.

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Reviews

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Average Rating:
  • Francie
    Apr 11, 2020

    Sounds wonderful ! Can this be cut in half and use a 8x8 bake dish. It is only my husband and myself so 13x9 is a little to much

  • tsuop
    Apr 11, 2020

    I'm not fond of asparagus, so I use broccoli. Delish!!

  • Hellion563
    Jan 1, 2020

    I make this every year. It's our News Years Tradition!

  • Rebecca
    Feb 1, 2018

    Has anyone successfully frozen this for a week before cooking?

  • hughesbambi
    Feb 27, 2016

    I made this for a get together with friends we had not seen recently. It was a big hit. Not only was it delicious it is pretty with the green asparagus and red pepper. I did use chicken in place of the ham as our guests do not eat pork. Very good.

  • gwen210
    Feb 21, 2016

    This goes right into my recipe file -- loved it. Missed the direction to toast the English muffins and will never bother doing it in the future - not needed. I also let the egg mixture sit on the English muffins only 1 hour and it was fine - would not have known it had English muffins in it. BTW - used total of 4 English Muffins. I put onions and garlic in most everything, so I boiled the asparagus on the stove with some salt and Mrs. Dash, emptied the pan and then chopped the red pepper, some red onion and 3 garlic cloves and sauted a few minutes in a bit of butter in the pan the asparagus had been in. With the added onions I decided to up the eggs to 12 instead of 8, and my 2 c milk mixture included a bit of whipped cream (leftover from another recipe). I really liked the egg to bread to fixin's ratio so would do it the same again (I did include ham in it). I also used up a bit of sharp cheddar cheese in with the Monterray Jack and thus had a little more cheese than the recipe called for but I figured was justified with the 4 extra eggs. It was wonderful and my guest requested the recipe.

  • ZHammer
    May 21, 2015

    This is going to be one of my go-to breakfast recipes. I tried it for the first time this week, and there were no leftovers, much to my disappointment. I did as someone suggested and microwaved the asparagus (cut into pieces first), and also used pepper jack cheese for a kick. I never imagined asparagus would make such a great breakfast dish. When asparagus isn't in season, I think I'll try it with broccoli.

  • Easybake13
    May 19, 2015

    Delicious breakfast meal! Try it with Hollandaise sauce!

  • popsnmams
    Dec 9, 2014

    I increased the ham to 1 lb. and I covered the bottom of the dish with toasted and buttered muffins. Doubled the recipe and made 2 dishes and I served 16 for lunch with many positive comments. I covered with foil for half the baking time.

  • mrsh318
    Sep 11, 2014

    I made this recipe gluten free. I used a gluten-free French bread type of baguette and cut it into fairly thin slices. This gluten-free bread is buttery tasting and added to the . flavor. It was very light tasting. I found the whole recipe bland tasting but very good. So next time I would use sharp cheddar cheese for the cheese in the recipe.