Asparagus Breakfast Strata Recipes

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

OVERNIGHT ASPARAGUS STRATA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

ASPARAGUS STRATA

Steps:

• In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

ASPARAGUS STRATA

Steps:

• Grease the bottom of a large casserole dish (13X9 works well).
• Place a single layer of bread in the pan, using 1/2 the bread.
• Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
• Repeat layers, starting with bread.
• In a large bowl, combine eggs, milk, garlic, salt and pepper.
• Pour evenly over layers.
• Cover and Refrigerate overnight.
• Preheat oven to 350 degrees.
• Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
• Remove from oven and serve immediately.

SPICY STRATA

Steps:

• Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
• Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top.
• Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
• When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
• Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.

ASPARAGUS HAM STRATA

Steps:

• Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish. , Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. , Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

BREAKFAST STRATA

Steps:

• Generously grease a 9x13-inch casserole dish.
• Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
• Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
• Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.

HAM-ASPARAGUS STRATA

Steps:

• In a greased 2-quart square baking dish spread half of the English muffin pieces.
• Top with ham, asparagus, and cheese.
• Top with the remaining English muffins pieces.
• In a bowl whisk together eggs and sour cream, Stir in milk onion, mustard, and 1/8 teaspoon black pepper.
• (If using chicken add salt.) Pour evenly over layers in dish.
• Cover and chill 2 to 24 hours.
• Bake, uncovered, in a 325 degree oven for 60 to 65 minutes or until internal temperature registers 170 degrees on an instant thermometer.
• Let stand for 10 minutes before serving.

MOM'S BREAKFAST STRATA

Steps:

• Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

SKILLET STRATA WITH ASPARAGUS AND BOURSIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• Toss asparagus with 2 tablespoons water in microwave-safe bowl.
• Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain.
• Whisk eggs, milk, and 1/4 teaspoon pepper together in large bowl.
• Melt butter in large nonstick ovensafe skillet over medium-high heat.
• When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt.
• Cook until onion is soft, about 3 minutes.
• Toast the bread so that it better absorbs the egg mixture and also deepens the bread's flavor.
• Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Be careful not to brown the onions too quickly--they will continue to brown as they cook with the bread.
• Off heat, stir in asparagus and egg mixture until well incorporated.
• Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes.
• Serve.