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Ham-Asparagus and Cheese Strata

Makes: 6 to 8 servings
Prep 30 mins Chill  overnight Bake 325°F 50 mins to 55 mins Stand 15 mins
Ham-Asparagus and Cheese Strata
Ingredients
  • 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
Directions

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.

Nutrition Facts (Ham-Asparagus and Cheese Strata)
  • 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 (g) 105,
  • Cobalamin (Vit. B12) (g) 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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