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This asparagus and ham breakfast casserole (or strata) is kind of like a savory French toast bake with asparagus, ham, and cheese. The overnight soak gives it time to absorb all the flavor, so by morning it bakes up fast and easy. It’s a hearty, make-ahead brunch that’s fresh, flavorful, and easy to serve.
If you love hearty make-ahead breakfasts, you’ll also want to try my Ham and Cheese Breakfast Casserole, a classic strata that’s just as crowd-pleasing.
Here’s Why This Asparagus and Ham Breakfast Casserole Works
Overnight soak = even texture: The bread absorbs the custard fully, so the inside stays soft while the top bakes golden and crisp.
Layered flavors in every bite: Creamy custard, smoky cheese, sweet-salty ham, and fresh asparagus give depth and variety.
Stress-free morning: Assemble the night before, then just bake it while the coffee brews.
Rich but balanced: Cream cheese and whole milk make it luscious, while fresh herbs and paprika keep it bright.
Recipe Tips
Blanch the asparagus: A quick dip in boiling water locks in the bright color and keeps it tender-crisp. We also love asparagus paired with salmon in this Salmon Asparagus Strata.
Mix the cheeses: Smoky Gouda and salty Parmesan work together for depth and balance.
Press the layers: Gentle pressure helps the strata absorb the custard and slice neatly.
Let it rest: Ten minutes of cooling allows the custard to set so portions hold their shape.
Foil: Spray the underside of the foil so the melted cheese doesn’t stick when you uncover it.
Overnight Breakfast Bake (or Brunch)
This overnight ham and asparagus brunch casserole has it all; rich custard, savory ham, tender asparagus, and a golden crust that crackles with every slice. It’s just as perfect for a holiday brunch as it is for a slow weekend breakfast, and the best part is all the prep is done the night before. Serve it with my buttermilk biscuits for a full breakfast.
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Asparagus Ham and Cheese Breakfast Bake
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Ingredients
- 1 ¼ pounds bread, crusts removed and torn, about 7 cups
- 10 large eggs
- 3 cups whole milk
- 8 ounces cream cheese, room temperature
- ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Horseradish Aioli, or bottled horseradish cream
- 1 ½ pound asparagus, trimmed and cut into 1-inch pieces
- 1 pound ham, cut into cubes
- ¼ cup fresh chopped chives
- 8 ounces smokey Gouda cheese, shredded
- 2 ounces Parmesan cheese, grated
- ½ teaspoon smoked paprika
Instructions
- Cut bread into 1-inch size cubes and add to a large bowl
- To the bowl of the food processor, add the eggs, cream cheese milk, salt, horseradish or mustard and pepper. Pulse until smooth.
- Add the asparagus and cubed ham to individual bowls
- In another bowl add the Gouda cheese and chives, toss to combine.
- Grate the Parmesan cheese into a small dish
- Arrange the dishes on your workspace: Egg mixture, bread cubes, cheese-chive mixture, asparagus, ham cubes, Parmesan cheese and paprika.
To Assemble:
- Grease an ovenproof 9×13 casserole dish or spray with non-stick baking oil
- Add ½ of the bread cubes to the prepared baking dish, add ½ of egg mixture, sprinkle ½ of the cheese-chives mixture, ½ of the asparagus and ½ of the ham. Press down on the layer slightly with a spatula. Repeat with the remaining ingredients. Distribute the Parmesan cheese evenly over the top and dust with paprika.
- Cover the dish with the foil and refrigerate overnight. (*See Notes)
- When ready to bake the strata, transfer from the refrigerator, and allow the dish to sit on the counter top while the oven heats.
- Preheat the oven to 350°F and bake the strata for 40 minutes, remove the foil and bake for an additional 20 minutes and the strata is golden brown and crisp on top.
- Transfer from the oven and allow to cool for 10 minutes, sprinkle with additional chopped chives before cutting into square serving sizes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This looks like something you could freeze in portions, am I right in assuming that?
Absolutely, you can slice it in individual portions and freeze it. Thanks for the question
This is so delicious. I made this yesterday and everyone loved it. This Asparagus Ham and Gouda Breakfast was a sure hit.
Thank you, Sheila….I am thrilled that everyone like this casserole. It is one of my favorites as well 🙂
This strata looks perfect for brunch entertaining! Who doesn’t love ham, eggs & cheese 🙂
Hi, Sabrina….This is now my ‘go to’ brunch for a crowd 🙂
This is a great breakfast option! I love it for Sunday Brunch!
Thanks, Kristina…One of the best breakfast options and it can be made a day or so ahead and baked in the morning.
This is one of those dishes that I would keep sneaking pieces of. It sounds wonderful to me! I’m pinning for the next time I have house guests!
Ha, ha, Denise…you and me too….it heats up really well IF there are any leftovers 🙂
That strata looks so delicious! I love ham and asparagus together and the adding the smoked gouda adds a whole new flavor profile! Lovely!
Thank you, Beth….all these flavors are amazing together 🙂
I didn’t know strata meant layers! Makes sense, though. Anyway, layers of goodness in this dish — thanks.
Hi, John…We love the flavor combo in this casserole. 🙂
Yum! An awesome casserole, love the combo of flavors!
Thank you, Patty 🙂
Cheesy breakfast, never say no 🙂 looks so delicious!
Thank you, Jagruti…this is my new ‘go to’ brunch-bunch recipe 🙂
Cream cheese, gouda, AND parmesan?!? YES! Sounds amazing!
Yes, Christina…it is amazingly delish!