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!
Ham & 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.
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- 1st layer of English muffins
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- Topped with ham
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- Layer of asparagus
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- Evenly sprinkled with cheese
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- 2nd layer of English muffins
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- Pour on the egg mixture
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- Squish down the ingredients a bit
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- Cover with plastic wrap, refrigerate 2-24 hours
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- Bring to room temperature about 30 minutes
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- Bake and serve
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.
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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.
Hahaah..I love when that happens! I look forward to seeing your post John.
This looks delicious! I wish I could reach out and take a bite now! 🙂
Thanks Petra…it’s probably the most adaptable recipe I’ve ever made. It is indeed delicious! Thanks for stopping by 🙂
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.
Thanks Cita:) This is so easy to make, plus you can get several days of breakfast out of it, as it heats up perfectly in the microwave. It’s great for those running out the door for work kind of mornings!
Yes I know. Perfect in the microwave every morning and breakfast is served! Love it.
Thanks!
I love breakfast as well, Nancy. I especially love having it for dinner! Your strata looks perfect. The step-by-step photos are so helpful!
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 🙂
Never heard of this before. And love the sound of it. Must start making bread again! Now, which veg go with asparagus…
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 🙂
This is a great recipe to have around with Easter approaching! Yum 🙂
So true – and asparagus always makes me think of spring!
I love strata and this one here looks great. It would make any morning so much better! 🙂
Thanks! My last two mornings have definitely been more flavorful 🙂
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!?!?
I’m thrilled, Nancy!! I’m so happy you liked it.. And totally understand adapting to what we have on hand!! Of course, my love.. No need to ask! Feature away!! xx
Thank you!!
I love Asparagus but don’t eat pork. Can you substitute the ham?
Absolutely Victoria! My favorite version is all vegetables. Leftovers work great in this…if using fresh I do recommend pre-cooking them prior to making the strata. Your imagination is your only limitation!
Now you’re talking! I’m a veggie freak and have to admit my favorite way of eating Asparagus is baked drizzled in olive oil, diced garlic and sprinkled with Parmesan cheese. Now I’m hungry…LOL
Oh that does sound yummy! Throw a perfectly poached egg on top and I’m in heaven 🙂
Oh great, now you’ve done it! You had to mention the egg….lol
Lol! Now I’m wishing I didn’t use the last of my asparagus in the strata 🙂
That’ll teach you to talk to me like that….LOL you’re awesome!
Hahah! Likewise 🙂
-:)
This is a great recipe to prepare when I have lots of ham leftover from our Easter meal.
You are so right! It’s exactly what I do 🙂 Hope you give it a try!