feasting with friends

Ham & Asparagus Strata

ham & asparagus strataIf you’ve visited here at feasting with friends before, you’ll know I love breakfast foods. This strata recipe is one I have made for at least 7 years, both as written here and with variations galore. One of my all time favorite variations is sauteed veggies and fresh baby spinach with Gruyere. But…to satisfy the carnivores in my household this time I went with good ol’ ham & asparagus. You may remember the post I did months ago for Eggs Benedict Strata. That too is a variation of this recipe, but served with a hollandaise sauce. This one requires no sauce, therefore not nearly as labor intensive.

ham & asparagus strataI normally prepare this make-ahead morning entree for special occasions [Christmas morning, Mother’s Day or Sunday Brunch]. This time I prepared it for a few quick, weekday breakfasts. You see, once baked, this strata is extremely microwave friendly. Wedges, straight from the refrigerator, are warmed perfectly in about a minute. Making this a perfectly healthy and filling breakfast with very little effort.

ham & asparagus strataSticking with the basics of bread [English muffins, sour dough, french, etc], an egg mixture [eggs, milk, sour cream or Greek yogurt, Dijon mustard or dry mustard, etc], “fillings” totaling about 3 cups [meat, veggies] and finally cheese [whatever your heart desires] you can adjust this recipe to your wants and likes!

ham & asparagus strataHam & Asparagus Strata

Ingredients:
4 English muffins, torn into bite-size pieces
1 cup cubed cooked ham
2 cups cut-up fresh cooked asparagus
1 cup shredded Swiss cheese
4 eggs, beaten
¼ cup Greek yogurt, plain
1¼ cups milk, preferably low-fat
1 Tablespoon Dijon-style mustard
1/8 teaspoon black pepper

Directions:
•In a greased 2-quart capacity baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
•In bowl whisk together eggs and Greek yogurt. Whisk in milk, Dijon mustard, and black pepper. Pour over layers in dish. Gently press down on the strata to be sure all of the English muffin pieces are submerged in the egg mixture. Cover with plastic wrap and chill for 2 to 24 hours.
•Before baking, allow strata to sit at room temperature about 30 minutes. Bake, uncovered, in a preheated 325°F oven 60 to 65 minutes or until internal temperature registers 170°F on an instant-read thermometer. Let stand 10 minutes before serving. Makes 6 servings.

Recipe Variations: Broccoli, ham, cheddar; Zucchini, sauteed eggplant, summer squash & onion with smoked Gouda; Browned sausage, bell pepper mix, Monterey jack; Fresh herbs, mixed mushrooms [sauteed], fresh baby spinach, Gruyere.

Recipe adapted from BHG.

33 comments

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  3. When blogs collide! I’ve a strata scheduled for Wednesday’s post Nancy. Aren’t they great? I love that yours uses asparagus. I cannot get enough of those spears and welcome any new way to use them.

  4. Oh I love these things. I don’t make them enough. I guess I’ll have to try this one, too. I love a good breakfast dish. And I just love how you do those little thumbnail pic setups. They’re always so neat.

    • I agree Patty, I find breakfast in the evening so comforting (and easy) after a busy day. I’ve always been more of a visual person when I cook, so when I remember (and the camera is nearby) I snap away 🙂

    • This may be a Midwestern thing 😉 Give it try – bet you’ll love it! One of my favorite combos is eggplant (peeled), zucchini & asparagus with red pepper, onion and Gruyere. Please let me know if you try it, as I would love to hear your thoughts 🙂

  5. Nancy, this looks fabulous! Seriously… the whole time I was reading this posts, I was saying… Oh, yummy, yummy… and I thought it would be kind of rude to just reply “yummy, yummy, etc etc..” 🙂 But that’s what this recipe makes me want to say! I’ll be making this for sure, and with my very fussy family, I KNOW that it will be a hit! Thank you for this.. I really need to get caught up on your blog to see all that I’ve missed!! xx

    • Lol, thank you! And seriously…I completely understand yummy, yummy, yummy 🙂 I hope it’s successful with your family! Btw…I made your beef stir fry last night and let me just say – yummy, yummy, etc etc. 😉 I had to make a few changes to adapt to what I had. Sauce I made exactly…it was perfection. I’ll be featuring it probably Sunday with a link to your recipe if that’s okay with you!?!?

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