ASPARAGUS HAM STRATA
You can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! -Ethel Pressel, New Oxford, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420 calories, Fat 21g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1427mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein.
ASPARAGUS AND HAM STRATA
For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. -Alla Gray, St. Thomas, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 18g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 839mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.
HAM-ASPARAGUS STRATA
This cheesy strata makes a wonderful brunch dish that you can assemble the night before. You may use Ham Or Chicken in this recipe with Asparagus or Broccoli. Adapated from Better Homes & Gardens. Chill time is 2 to 24 hours not included in prep time.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.9, Fat 12.7, SaturatedFat 6, Cholesterol 127.2, Sodium 184.9, Carbohydrate 13.9, Fiber 1.4, Sugar 1.6, Protein 16.7
HAM AND ASPARAGUS STRATA
Ham and Asparagus Strata! Breakfast casserole with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
Provided by Elise Bauer
Categories Breakfast Brunch Casserole Make-ahead
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Repeat the layer: Add another layer of cubed bread, ham, asparagus, Gruyere, and milk egg mixture. Press down on the mixture with your (clean) hands to help the bread soak up more of the milk mixture. At this point you can make up to a day ahead, cover and refrigerate until ready to cook.
- Bake: Cover with aluminum foil and place in the 350°F oven for 40 minutes. Remove the foil. Bake uncovered for an additional 20 to 30 minutes, until the egg mixture is set. Test by inserting a sharp knife into the center of the casserole. If the inside is still runny, it's not cooked through yet and needs more time in the oven. If the top starts to get too browned, you can cover again with aluminum foil. Remove from oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 496 kcal, Carbohydrate 37 g, Cholesterol 185 mg, Fiber 2 g, Protein 26 g, SaturatedFat 15 g, Sodium 1089 mg, Sugar 8 g, Fat 28 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
HAM AND CHEESE STRATA
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt.
- Place half of the bread in the bottom of a baking dish. Top with half each of the ham, scallions, and cheese. Repeat with a second layer of the remaining ham, scallions, and cheese, pressing down as necessary to fit in the baking pan.
- Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees Fahrenheit. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.
HAM, ASPARAGUS AND CHEESE STRATA
Sure to please a crowd, this ham dish made with natural ingredients will become a staple to serve every holiday.
Provided by Mary Jenny
Categories Pork
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook asparagus in a small amount of boiling salted water until tender crisp, about 2 to 3 minutes; drain and set aside.
- Place 6 slices of bread on the bottom of a greased 9x13-inch (3.5 L) baking dish, cutting the bread if necessary to fit the dish.
- Sprinkle half of ham, asparagus, chives, rosemary and cheeses over bread. Repeat with second layer ending with cheese.
- Beat eggs, milk, mustard and pepper in a large bowl. Pour egg mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350ËšF (180ËšC).
- Bake uncovered in preheated oven for approximately 60 minutes or until egg mixture is set in centre. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 909.2, Fat 46.2, SaturatedFat 24.1, Cholesterol 442.9, Sodium 1467.4, Carbohydrate 71.9, Fiber 5.3, Sugar 4.5, Protein 52.5
HAM AND CHEDDAR STRATA
Enjoy this cheesy ham strata recipe, that's perfect for an egg-based breakfast, any day of the week!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Spray a 13x9-inch (3-quart) glass baking dish with the cooking spray. Peel and thinly slice the green onions; you will need about 1/2 cup. Trim crusts from the bread.
- Arrange 6 bread slices in baking dish. Layer the ham, cheese and onions on bread in dish. Cut remaining bread slices diagonally in half; arrange on onions.
- In a medium bowl, beat the eggs, milk, mustard and pepper sauce with a fork or wire whisk; pour evenly over bread. Cover with plastic wrap or foil and refrigerate up to 24 hours.
- Heat the oven to 300°F. Uncover strata and sprinkle with paprika. Bake uncovered 1 hour to 1 hour 10 minutes or until center is set and bread is golden brown. Let stand 10 minutes before cutting into serving pieces.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 215 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 6 g, TransFat 1/2 g
OVERNIGHT ASPARAGUS MUSHROOM STRATA
This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.
Provided by Shandeen Gemanis
Categories Breakfast and Brunch Eggs Breakfast Strata Recipes
Time 9h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g
HAM AND ASPARAGUS STRATA
Asparagus, ham and Swiss cheese are layered with country-style stuffing, covered with a savory custard and baked for a perfect brunch or supper dish.
Provided by Allrecipes Member
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix stuffing, cheese, asparagus and ham in greased 3-quart shallow baking dish.
- Mix soup, milk, eggs and mustard. Pour over stuffing mixture.
- Bake at 350 degrees F for 45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 28 g, Cholesterol 162 mg, Fat 19.9 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 8.8 g, Sodium 1065.2 mg, Sugar 6 g
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