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- 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
- 5 cups French bread cubes
- 2 cups shredded Gruyere or white cheddar cheese, (8 oz.)
- 1/2 cup chopped onion
- 1/4 cup chopped chives or green onions
- 8 ounces cooked ham, diced
- 10 eggs
- 1 1/2 cups milk
1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover; refrigerate until ready to bake.
4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- cal. (kcal) 454,
- Fat, total (g) 26,
- chol. (mg) 421,
- sat. fat (g) 12,
- carb. (g) 22,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 34,
- vit. A (IU) 1069,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 105,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 936,
- Potassium (mg) 442,
- calcium (mg) 535,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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