Asparagus & Cheese Strata

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 cups firm white bread , cubes
• 8 stalks asparagus , peeled and cut diagonally into 1-inch pieces
• 1 ½ cups shredded jarlsberg cheese
• ¼ cup chopped fresh cilantro or ¼ cup parsley (optional)
• 6 large eggs
• 1 ½ cups low-fat milk
• ¼ teaspoon salt
• 1 (8 ounce) container sour cream

Directions:

1. Grease a 9-inch square baking dish.
2. In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using.
3. In a small bowl, beat together eggs, milk and salt.
4. Add to bread cube mixture and stir to combine.
5. Transfer to greased baking dish; top with remaining 1/2 cup cheese.
6. Wrap tightly and refrigerate until ready to bake--several hours or overnight.
7. Preheat oven to 350 degrees.
8. Uncover baking dish and place on rimmed baking sheet.
9. Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
10. Cut strata into 6 rectangles and serve with sour cream.

Reviews

[GinnyP]

Dancer, what a fantastic recipe! I made this four days ago and have been enjoying it for breakfast ever since! I needed to use my asparagus, zucchini, broccoli, homemade bread, and bacon. I found this recipe and Voila'! I had Montery Jack on hand so I used that, too. I just love recipes that do that--easily let ingredients change based on what's on hand without compromising the recipe. What a delicious budget stretcher!

[miss gracie]

Thanks, Dancer, for another GREAT recipe! This is a perfect do-ahead dish for breakfast or brunch - we just had it for Christmas morning breakfast and served it with candied bacon and Danish Aebelskivers. I added some freshly ground pepper to the egg mixture since I like things a bit savory. Some cayenne pepper would be a nice addition, too, and my kids actually suggested adding fresh mushrooms. I agree with Ginny, this recipe will adapat to whatever you want to include!

[BumblingB's]

Yep, this is indeed a versatile recipe. I used Orowheat Buttermilk bread with the crusts cut off, Fontina cheese, and added some pepper and 1/2 teaspoon of garlic powder. Oh, and I steamed the asparagus to crisp-tender before adding it. It was a delicious part of our Mother's Day brunch, and I love things that are already made that you can just pop in the oven while the company is there. I will use this as a base recipe and experiment with different vegetables, cheeses and seasonings. Thanks!