Asparagus-Ham and Gouda Breakfast Strata
Our savory Asparagus-Ham and Gouda Breakfast Strata is rich, creamy and super delicious. This is a perfect entrée if you are hosting a brunch party. Just assemble the dish the day or night before, refrigerate it then bake it the next morning.
Servings: 12 servings
Ingredients
- 1-1/4 pounds of bread crusts removed, about 7 cups
- 10 eggs
- 3 cups whole milk
- 8 oz. cream cheese room temperature
- 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Horseradish Aioli or bottled horseradish cream
- 1-1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 pound ham cut into cubes
- 1/4 cup chopped chives
- 8 ounces smokey Gouda cheese shredded
- 2 ounces Parmesan cheese grated
- 1/2 teaspoon dusting of smokey paprika
- 2 tablespoons chopped chives for garnish
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 9x13 casserole dish or spray with non-stick baking oil
- Add 1/2 of the bread cubes to the prepared baking dish, add 1/2 of egg mixture, sprinkle 1/2 of the cheese-chives mixture, 1/2 of the asparagus and 1/2 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
- We trimmed off the crusts then cut the bread into cubes. There should be about 7 cups of bread cubes
- Dijon mustard can be substituted for the horseradish aioli
- Low fat milk can be used but whole milk or half and half will make a richer custard
- We used a low-fat cream cheese to save a few calories
- To prevent the cheese from sticking to the aluminum foil, spray the underside (the dull side) of the foil with a non-stick baking oil
- Check for doneness by inserting a knife into the center. If it comes out clean it is done.
- If the strata tests 'done' and you want a deeper brown on top, switch the oven heat to 'broil' and watch it closely until the color is achieved.
Nutrition
Serving: 1 | Calories: 433kcal | Carbohydrates: 21g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 240mg | Sodium: 1098mg | Fiber: 2g | Sugar: 7g
