Breakfast & brunch · Easter
Easter Brunch Ham and Asparagus Strata
An Easter brunch ham and asparagus strata you assemble the night before, then bake until golden while coffee is poured and everyone finds a seat.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8 servings
The recipe card
Easter Brunch Ham and Asparagus Strata
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8 servings
Ingredients
- 8 cups cubed day-old sourdough
- 1 1/2 cups diced cooked ham
- 1 lb asparagus, trimmed and cut into 1-inch lengths
- 1 1/2 cups shredded Gruyère or white cheddar
- 8 large eggs
- 2 1/2 cups whole milk
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- black pepper
- butter for the dish.
Method
- Butter a 9 × 13-inch baking dish. Layer bread, ham, asparagus and cheese.
- Whisk eggs, milk, mustard, salt and pepper and pour evenly over. Press bread down gently, cover and refrigerate 8–12 hours.
- Remove while oven heats to 350°F.
- Bake uncovered 40–50 minutes until puffed, browned and the center is set to 160°F.
- Rest 10 minutes.
