This Ham and Asparagus Strata is a fluffy, cheesy breakfast casserole perfect for brunch or family gatherings. Made with fresh asparagus, diced ham, Gruyère and Pepper Jack cheeses, and a rich egg custard, this casserole can be prepared ahead of time and baked to golden perfection. Ideal for holiday mornings, weekend brunches, or quick make-ahead meals, this strata combines hearty ingredients with simple preparation. Serve with a fresh salad or fruit on the side for a complete meal.
Ingredients
- 2 tablespoons butter
- 1 cup diced sweet yellow onion
- ½ cup diced red bell pepper
- 1 pound fresh asparagus, chopped into 1-inch pieces (discard woody ends)
- 1 teaspoon minced garlic
- 8 large eggs
- 3 cups half-and-half or whole milk
- 2 tablespoons Dijon mustard
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 10 slices Italian sandwich bread, cut into 1-inch cubes (about 9–10 cups, not packed)
- 2 cups cubed ham, ½-inch pieces (use leftover ham or a 10–12 ounce ham steak)
- 1 cup shredded Gruyère cheese (about 4 ounces)
- 1 cup shredded Pepper Jack cheese (about 4 ounces)
Instructions
- Cook the vegetables:
Melt the butter in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring frequently, for 2 minutes. Add the asparagus and garlic and cook for an additional 2 minutes—or until the onion is translucent and the asparagus is just tender. Thin asparagus may only need 1 minute, while thicker stalks might take a bit longer. Set aside. - Prepare the egg mixture:
In a large bowl, whisk together the eggs, half-and-half or milk, Dijon mustard, salt, black pepper, and nutmeg. Make sure the mustard is fully incorporated. Set aside. - Assemble the strata:
Coat a 3-quart or 9×13-inch baking dish with nonstick cooking spray.- Spread half of the bread cubes evenly on the bottom of the dish.
- Top with half of the ham and half of the asparagus mixture.
- Sprinkle with half of the Gruyère and Pepper Jack cheeses.
- Pour half of the egg mixture evenly over the top.
Repeat the layers with the remaining bread, ham, vegetables, cheeses, and egg mixture, pressing lightly with your hands to pack everything evenly.
- Chill:
Cover the dish with plastic wrap and refrigerate for at least 1 hour, or for best results, overnight. - Bake:
Remove the strata from the refrigerator and let it stand at room temperature for about 30 minutes while preheating the oven to 350°F (175°C).
Bake, uncovered, for 50–55 minutes, or until the strata is puffed, set, and golden brown. The internal temperature should reach at least 160°F (71°C). - Rest and serve:
Let the strata sit for 10–15 minutes before slicing. It will continue to set as it cools.
Why You’ll Love This Recipe
- Quick prep, make-ahead option: Can be assembled the night before and baked in the morning.
- Flavor-packed: Savory ham, tender asparagus, and gooey cheeses create a perfect balance.
- Versatile: Great for brunch, breakfast, or even a light dinner.
- Family-friendly: Kids and adults alike enjoy this cheesy, hearty casserole.
Tips
- Use slightly stale bread—it absorbs the custard better.
- Don’t overcook the asparagus in the skillet; it will continue cooking in the oven.
- Press the layers gently but firmly to ensure even custard absorption.
- Letting it rest after baking helps it slice cleanly.
Variations and Substitutions
- Vegetables: Swap asparagus with broccoli, zucchini, or spinach.
- Cheese: Try cheddar, fontina, or mozzarella for a different flavor.
- Meat: Substitute ham with cooked bacon, sausage, or turkey.
- Milk: Use whole milk, 2%, or even a non-dairy milk like oat milk for a lighter version.
FAQs
Q: Can I freeze this strata?
A: Yes! Assemble and wrap tightly before freezing. Thaw in the fridge overnight before baking.
Q: Can I make it vegetarian?
A: Absolutely—just omit the ham and add extra vegetables or tofu.
Q: How long can I refrigerate leftovers?
A: Store in an airtight container for up to 3–4 days. Reheat in the oven or microwave.
Serving Suggestions
- Serve with a fresh green salad for a complete brunch.
- Pair with fruit salad for a sweet and savory contrast.
- Add a dollop of sour cream or a drizzle of hollandaise sauce for extra indulgence.
Ham and Asparagus Strata
8
servings20
minutes8
hours28
minutesIngredients
2 tablespoons 2 butter
1 cup 1 diced sweet yellow onion
½ cup diced red bell pepper
1 pound 1 fresh asparagus, chopped into 1-inch pieces (discard woody ends)
1 teaspoon 1 minced garlic
8 large 8 eggs
3 cups 3 half-and-half or whole milk
2 tablespoons 2 Dijon mustard
1 1 ½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
10 slices 10 Italian sandwich bread, cut into 1-inch cubes (about 9–10 cups, not packed)
2 cups 2 cubed ham, ½-inch pieces (use leftover ham or a 10–12 ounce ham steak)
1 cup 1 shredded Gruyère cheese (about 4 ounces)
1 cup 1 shredded Pepper Jack cheese (about 4 ounces)
Directions
- Cook the vegetables:
- Melt the butter in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring frequently, for 2 minutes. Add the asparagus and garlic and cook for an additional 2 minutes—or until the onion is translucent and the asparagus is just tender. Thin asparagus may only need 1 minute, while thicker stalks might take a bit longer. Set aside.
- Prepare the egg mixture:
- In a large bowl, whisk together the eggs, half-and-half or milk, Dijon mustard, salt, black pepper, and nutmeg. Make sure the mustard is fully incorporated. Set aside.
- Assemble the strata:
- Coat a 3-quart or 9×13-inch baking dish with nonstick cooking spray.
- Spread half of the bread cubes evenly on the bottom of the dish.
- Top with half of the ham and half of the asparagus mixture.
- Sprinkle with half of the Gruyère and Pepper Jack cheeses.
- Pour half of the egg mixture evenly over the top.
- Repeat the layers with the remaining bread, ham, vegetables, cheeses, and egg mixture, pressing lightly with your hands to pack everything evenly.
- Chill:
- Cover the dish with plastic wrap and refrigerate for at least 1 hour, or for best results, overnight.
- Bake:
- Remove the strata from the refrigerator and let it stand at room temperature for about 30 minutes while preheating the oven to 350°F (175°C).
- Bake, uncovered, for 50–55 minutes, or until the strata is puffed, set, and golden brown. The internal temperature should reach at least 160°F (71°C).
- Rest and serve:
- Let the strata sit for 10–15 minutes before slicing. It will continue to set as it cools.
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