Asparagus Ham and Cheese Breakfast Bake
Our Asparagus, Ham, and Gouda Breakfast Strata is rich, creamy, and full of flavor, lke a savory French toast bake with a custardy center and crisp edges. It’s the perfect entrée for a brunch party: just assemble it the night before, refrigerate, and bake in the morning.
Servings: 12 servings
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 9x13 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
Bread prep: Trim off the crusts and cut into cubes, about 7 cups total.
Flavor swap: Dijon mustard can be used in place of horseradish aioli.
Milk options: Low-fat milk works, but whole milk or half-and-half makes a richer custard.
Cream cheese choice: We used reduced-fat cream cheese, though regular will give the richest texture.
Foil prep: Spray the underside of the foil with non-stick oil to prevent the cheese from sticking.
Check doneness: Insert a knife in the center; if it comes out clean, the strata is ready.
For extra color: If fully baked but pale on top, switch to broil briefly and watch closely until golden.
Nutrition
Serving: 1 serving | Calories: 433kcal | Carbohydrates: 21g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 240mg | Sodium: 1098mg | Fiber: 2g | Sugar: 7g
