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.

4.89 from 26 votes

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 433kcal

Author: Pat Nyswonger

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.