If 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.
I 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.
Sticking 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!
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
•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.