Savory Asparagus Strata Recipes

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ASPARAGUS, EGG, AND CHEESE STRATA



Asparagus, Egg, and Cheese Strata image

This asparagus, egg and cheese strata, made with eggs, Fontina, asparagus, and proscuitto, can be put together ahead of time or last minute.

Provided by Sarah Copeland

Categories     Breakfast

Time 1h

Number Of Ingredients 9

Butter for the baking dish
4 thick slices (4 1/2 oz) artisan bread, preferably hearty whole grain or multigrain
2 large eggs, lightly beaten
1 cup whole milk
8 ounces (about 1 cup) grated Fontina cheese
Sea salt and freshly ground black pepper
6 to 8 asparagus stalks
4 thin slices prosciutto or mortadella, thinly sliced (optional)
1 tablespoon finely snipped chives (optional)

Steps:

  • Preheat the oven to 350˚F (176˚C). Butter a smallish, 4-cup ovenproof baking dish.
  • Trim the crusts from the bread and toss them to the birds or in the compost. Place the slices of bread in the baking dish, overlapping the slices slightly and, if necessary, allowing the edges to hang over the side of the dish just a little.
  • Whisk together the eggs and milk. Stir in half of the cheese and season with salt and pepper. Pour 3/4 of the egg mixture over the bread and set the rest of the egg mixture aside.
  • Break off the stem ends of the asparagus where each one snaps naturally. Cut the spears into 1 1/2-inch lengths.
  • Layer the prosciutto or mortadella, if using, on the bread. Place the asparagus spears on top and pour the remaining egg mixture over the asparagus. Sprinkle with the rest of the cheese. At this point, if you have the time, we strongly encourage you to cover the strata with plastic wrap and refrigerate it overnight to allow the bread to soak up the egg mixture and so the flavors can meld.
  • Bake the strata until set, 30 to 35 minutes. (If you refrigerated the strata overnight and are baking it straight from the fridge, you may need to allow a few extra minutes baking time.)
  • Let the strata cool slightly. Grind a little pepper over the top, if you please, and sprinkle with chives, if using. Plonk the baking dish on the table and scoop the strata straight from it onto plates. Originally published March 26, 2012.

Nutrition Facts : Calories 768 calories

SPICY STRATA



Spicy Strata image

Provided by Aida Mollenkamp

Categories     main-dish

Time 13h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
6 medium scallions, ends trimmed and thinly sliced (about 1 cup)
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
6 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 pound loaf ciabatta or French bread, sliced 3/4-inch thick
1 1/2 cups shredded Jack cheese (about 4 ounces)
1/2 cup pickled jalapenos, rinsed and coarsely chopped
1/2 cup chopped fresh cilantro leaves, plus more for garnish
Sour cream, for garnish
Avocado, for garnish

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 STRATA



Asparagus Strata image

The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty-and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.-Amy Grover, Salem, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 7

4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups 2% milk
6 bread slices, crust removed and cubed
6 large eggs, lightly beaten
1 cup shredded cheddar cheese
1 teaspoon salt

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.

Nutrition Facts :

SAVORY ASPARAGUS STRATA



Savory Asparagus Strata image

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!-Lynda Ruce, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups 2% milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Steps:

  • In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

HOW TO MAKE A STRATA



How to Make a Strata image

Strata is otherwise known as "the breakfast casserole that your overnight guests will think you toiled away on all morning when in reality, you simply

Categories     breakfast     main dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

8 strips Bacon
1/3 c. Chopped Shallots
10 Eggs
4 c. Whole Milk
1 tsp. Dry Mustard
1 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
1 c. Grated Gruyere Cheese
1 c. Grated Cheddar Cheese
1/4 c. Fresh Italian Parsley
6 c. (Lightly Packed) Torn French Bread

Steps:

  • Grease a 9x13 pan. Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside. Whisk eggs for 1-2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread. Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24. Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.

STRATA



Strata image

Strata is the bread pudding of savory egg dishes. This super-easy treat generally includes cubes or slices of bread that have been soaked in custard then baked in a casserole dish. This is a great make- ahead dish. It tastes best if you prepare it the day before and let it soak overnight before baking. Like many egg dishes, a strata can incorporate all sorts of different ingredients, so there's a lot of flexibility here.

Provided by triciaputvin

Categories     Breakfast

Time 2h

Yield 10 serving(s)

Number Of Ingredients 5

5 cups French bread cubes (with crust)
10 large eggs
1 quart whole milk
1 teaspoon dry mustard
1 teaspoon salt

Steps:

  • Decide what filling option you would like to use.
  • Option 1- Bacon, cheddar, mushroom and tomato: Sprinkle 2 cups grated cheddar cheese over the bread cubes. Distribute 1 cup crumbled cooked bacon (6-8 strips), 1 cup sautéed sliced white or shitake mushrooms, and 1 cup chopped tomatoes over the egg mixture.
  • Option 2- Chicken, broccoli, corn, chilies, and jack: Sprinkle 2 cups Monterey Jack cheese over the bread cubes. Distribute 1 cup frozen corn kernels, 1 cup cooked broccoli florets, (2) 4.5 ounce cans (drained) chopped green chilies, and ½ cup shredded cooked chicken over the egg mixture.
  • Option 3- Ham, Swiss and Asparagus: Sprinkle 2 cups grated Swiss cheese over the bread cubes. Distribute 1 cup blanched asparagus pieces, 1 cup cubed ham and ½ cup caramelized onions over the egg mixture.
  • Option 4- Fontana, Spinach, Salami and Roasted Garlic: Sprinkle 2 cups Fontana cheese over the bread cubes. Distribute 1 cup frozen chopped spinach, 1 cup Italian salami (cut into match sticks) and ½ cup roughly chopped roasted garlic cloves (see below) over the egg mixture.
  • Option 5- Vegetable-Blue Cheese: Sprinkle 1 cup crumbled blue cheese over the bread cubes. Distribute 1 cup cooked cubed celery root, 1 cup sautéed sliced zucchini and ½ cup sautéed sliced onions over the egg mixture.
  • Butter a 9 x 13 inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together eggs, milk, mustard and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them gently. Cover and chill for at LEAST 4 HOURS AND UP TO 24 HOURS.
  • Heat the oven to 350 degrees.
  • Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

PORTABELLA & ASPARAGUS EGG STRATA



Portabella & Asparagus Egg Strata image

This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a parmesan and fontina combo.

Provided by JaneSays30

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 1/2 cups onions, chopped
1/4 teaspoon dried thyme, ground
3 garlic cloves, minced
5 ounces mushrooms, thinly sliced (Baby Bella, about 8)
1/2 lb asparagus, cut into 1-inch lengths (about 20 spears)
1 teaspoon sea salt
6 eggs
3/4 cup milk
2 tablespoons Dijon mustard
2 tablespoons parsley, chopped
black pepper, freshly ground
5 cups sourdough bread, cut into 1-inch cubes
4 ounces goat cheese, crumbled (herb or plain)

Steps:

  • Night before:.
  • Heat olive oil in a large skillet over medium heat. Add onions and thyme, and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus, and half of the salt and cook for 5 more minutes. Set aside. In a medium bowl, whisk together eggs, milk, mustard, parsley, pepper and the remaining salt.
  • Spread half of the bread cubes over the bottom of a 10x8x2-inch non-stick pan. Top with half of the vegetable mixture and a third of the crumbled goat cheese. Layer with the remaining bread cubes and vegetables, and pour the egg mixture evenly over the top. Cover strata and refrigerate overnight.
  • Supper time:.
  • Preheat oven to 375°F Remove strata from refrigerator while the oven heats. Sprinkle remaining goat cheese over top of strata, and bake, uncovered, for 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes before serving.

Nutrition Facts : Calories 327.3, Fat 21.5, SaturatedFat 9.8, Cholesterol 346.1, Sodium 951.9, Carbohydrate 14.5, Fiber 2.7, Sugar 5.4, Protein 20.6

FRENCH ONION STRATA (SAVORY BREAD PUDDING) RECIPE



French Onion Strata (Savory Bread Pudding) Recipe image

The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret: more bread, less liquid.

Provided by Emily and Matt Clifton

Categories     Breakfast     Brunch     Bread Pudding     Breakfast and Brunch     Mains     Quick Dinners

Time 1h15m

Yield 8

Number Of Ingredients 19

For the Caramelized Onions:
3 tablespoons (45g) unsalted butter, plus more for greasing baking dish
3 large Spanish onions (about 2 1/2 pounds; 1kg), thinly sliced
1 teaspoon sugar
1 teaspoon kosher salt
3 medium cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup (60ml) dry sherry
1/2 cup (120ml) dry white wine
For the Strata:
1 large Italian or French bread loaf (about 1 pound; 450g), cut into 1-inch cubes
6 large eggs
3 1/2 cups (830ml) half and half or whole milk
1 1/2 tablespoons (22ml) smooth Dijon mustard
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) fish sauce (optional)
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups (8 ounces) grated Gruyère cheese

Steps:

  • For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at any point, stir in a tablespoon or two of water as needed, and/or lower heat. Add garlic and thyme and cook 1 minute longer. Add sherry and wine and cook until liquid has almost completely evaporated, about 3 minutes. Remove from heat and set aside.
  • Meanwhile, for the Strata: Preheat oven to 350°F (177°C). Spread bread in a single layer on a baking sheet. Bake until bread is dry but not browned, about 8 minutes.
  • In a large bowl, whisk together eggs, half and half or milk, mustard, Worcestershire sauce, fish sauce (if using), 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes.
  • Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and add half of bread. Scatter half of caramelized onions and half of cheese all over. Layer remaining bread on top and scatter remaining onions and cheese over. Drizzle any remaining custard all over, then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature. This Recipe Appears In Turn French Onion Soup Into a Strata for an Easy Breakfast, Lunch, or Dinner

Nutrition Facts : Calories 580 kcal, Carbohydrate 51 g, Cholesterol 220 mg, Fiber 3 g, Protein 25 g, SaturatedFat 17 g, Sodium 1043 mg, Sugar 15 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g

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