ham and asparagus strata, iris

(5)
Blue Ribbon Recipe by
iris mccall
chicago, IL

Easy and delicious. Serve for brunch or dinner with a fresh green salad. My family enjoys this.

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Blue Ribbon Recipe

What a wonderful surprise when you cut this breakfast strata and find asparagus inside. Delicately flavored, this breakfast casserole is very satisfying. The English muffins are crunchy and buttery. Gruyere cheese adds a touch of nuttiness. This would make an awesome addition to a breakfast or luncheon.

— The Test Kitchen @kitchencrew
(5)
yield 6 serving(s)
prep time 23 Hr 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For ham and asparagus strata, iris

  • 4 c
    torn English muffins
  • 2 c
    cooked ham, cubed
  • 8 oz
    frozen cut asparagus, thawed and drained
  • 6 oz
    Gruyere cheese
  • 3 Tbsp
    finely minced onion
  • 4 lg
    eggs, beaten
  • 1/4 c
    sour cream
  • 1&1/4 c
    milk
  • 1/8 tsp
    fresh cracked black pepper

How To Make ham and asparagus strata, iris

  • Add half of the English muffins to a casserole dish.
    1
    Spread half of the English muffin pieces in a greased 2 qt baking dish.
  • Add ham, asparagus, onion, and cheese.
    2
    Add ham, asparagus, cheese, and onion.
  • Top with the remaining English muffins.
    3
    Then top with remaining English muffin pieces.
  • Whisk together eggs and sour cream.
    4
    Whisk together eggs and sour cream.
  • Stir in pepper and milk.
    5
    Stir in milk and 1/8 teaspoon of ground black pepper.
  • Pour into the casserole dish.
    6
    Pour over the layers in the dish.
  • Press into the mixture, cover, and place in the fridge overnight.
    7
    Press down the mixture. Cover and refrigerate overnight.
  • Bake uncovered.
    8
    Remove from the refrigerator. Preheat oven to 325 degrees F. Bake 65-75 minutes, uncovered.
  • Let stand for 10 minutes before serving.
    9
    Let stand 10 minutes before serving.
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