Asparagus And Tomato Strata Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

OVERNIGHT ASPARAGUS STRATA



Overnight Asparagus Strata image

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. -Lynn Licata, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

VEGETABLE STRATA



Vegetable Strata image

We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h55m

Yield 12 servings.

Number Of Ingredients 14

3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.

ASPARAGUS STRATA



Asparagus Strata image

This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station.

Provided by Barb G.

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 loaf sourdough bread, thinly sliced with crust removed (16-ounce)
1 lb asparagus, blanched and slivered
3/4 lb Fontina cheese, grated
1/2 cup chopped sun-dried tomato packed in oil, drained,sliced or chopped
3 tablespoons dried chives
1 cup pine nuts, toasted
12 eggs, beaten
3 cups milk
2 cloves garlic, minced
salt and pepper

Steps:

  • Grease the bottom of a large casserole dish (13X9 works well).
  • Place a single layer of bread in the pan, using 1/2 the bread.
  • Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
  • Repeat layers, starting with bread.
  • In a large bowl, combine eggs, milk, garlic, salt and pepper.
  • Pour evenly over layers.
  • Cover and Refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
  • Remove from oven and serve immediately.

VEGGIE-PACKED STRATA



Veggie-Packed Strata image

This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. -Jennifer Unsell, Vance, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 8 servings.

Number Of Ingredients 15

2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese

Steps:

  • In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CHEESE STRATA WITH HAM AND TOMATOES



Cheese Strata with Ham and Tomatoes image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 18

1 teaspoon plus 1 tablespoon unsalted butter
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil (optional)
Fresh herb sprigs, like thyme, rosemary, or sage (optional)

Steps:

  • Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
  • In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
  • To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
  • Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
  • Yield: 6 to 8 servings
  • Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
  • If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
  • Yield: about 2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

CHICKEN AND ASPARAGUS STRATA (BRUNCH CASSEROLE)



Chicken and Asparagus Strata (Brunch Casserole) image

This is one of my favorite brunch item - everyone seems to love it. This is a very easy menu item and you can prepare it the night before. Enjoy!!

Provided by GreekGirlPB

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 loaf Italian bread (break up into cubes) or 1 loaf French bread (break up into cubes)
6 eggs
2 cups milk
16 ounces shredded swiss cheese
1 rotisserie-cooked chicken (Picked off of the bone. I use only the breast, but you can use the whole chicken)
1 bunch asparagus
3 shallots
2 tablespoons olive oil
Pam cooking spray

Steps:

  • Spray baking dish with Pam (9X13).
  • Pick rotisserie chicken from the bone and set aside. Let cool.
  • Finely chop 3 shallots and sauté in olive oil. Add shallots to chicken and let cool.
  • Boil a small pot of water - cut the fresh asparagus up into 1 inch pieces. Add the asparagus pieces to the boiling water and cook for 2 minutes. Strain and put asparagus pieces in an ice water bath to stop cooking. Remove asparagus and dry on a paper towel. Add to the chicken.
  • Mix eggs and milk in separate dish (make sure eggs are well beaten).
  • Add cubed bread, shredded cheese, chicken, shallots and asparagus to the egg and milk mixture. Make sure chicken, asparagus and shallots are all cooled before adding them to the egg mixture.
  • Pour all ingredients into your baking dish
  • Bake on 350 degrees for 45 minutes. It will puff up slightly, like a quiche. Let is set for about 15 minutes before serving. It will settle and fall a bit.

Nutrition Facts : Calories 851.1, Fat 49, SaturatedFat 21.7, Cholesterol 380.1, Sodium 641.2, Carbohydrate 38.2, Fiber 3, Sugar 2.8, Protein 63.1

ASPARAGUS AND HAM STRATA



Asparagus and Ham Strata image

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

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

5 large eggs
2 cups whole milk
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
4 cups cubed Italian or French bread (about 6 ounces)
1-1/4 cups shredded Monterey Jack cheese, divided
1 cup cubed deli ham (1/2 inch)
1 cup cut fresh asparagus (1-inch pieces)

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.

ASPARAGUS & CHEESE STRATA



Asparagus & Cheese Strata image

Make and share this Asparagus & Cheese Strata recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups firm white bread, cubes
8 stalks asparagus, peeled and cut diagonally into 1-inch pieces
1 1/2 cups shredded jarlsberg cheese
1/4 cup chopped fresh cilantro or 1/4 cup parsley (optional)
6 large eggs
1 1/2 cups low-fat milk
1/4 teaspoon salt
1 (8 ounce) container sour cream

Steps:

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

Nutrition Facts : Calories 389.6, Fat 24, SaturatedFat 13.2, Cholesterol 262.4, Sodium 448.6, Carbohydrate 22, Fiber 2.2, Sugar 6.1, Protein 22.2

ASPARAGUS HAM DINNER



Asparagus Ham Dinner image

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

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.

VEGETABLE STRATA



Vegetable Strata image

Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.

Provided by Food Network Kitchen

Time 9h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Unsalted butter, at room temperature, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups bite-size broccoli florets
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups)
2 cups shredded Monterey Jack cheese
1/4 cup thinly sliced scallions
2 plum tomatoes, seeded and chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  • Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
  • Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

FRESH ASPARAGUS AND PROSCIUTTO STRATA



Fresh Asparagus and Prosciutto Strata image

Freshly grated Parmesan cheese can be substituted for the asiago cheese, watch your salt amount as the prosciutto is salty. Plan ahead this needs to chill for a minimum of 1 hour before baking. Prep time includes 1 hour chilling time.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus, tough ends removed discarded (cut the asparagus into about 2-inch pieces)
1 loaf bread (use a crusty French or Italian bread cut into 1-inch cubes)
4 ounces prosciutto (thinly-sliced and cut into 1/2-inch strips)
1 1/2 cups shredded asiago cheese
1/2 cup chopped fresh chives
6 large eggs
3 1/2 cups full-fat milk
1 tablespoon grated lemon peel
salt and black pepper
1 pinch cayenne pepper (optional)

Steps:

  • Butter a 13 x 9-inch baking dish.
  • Cook the asparagus in boiling water (or steam) for about 2-3 minutes; drain and plunge into ice water or very cold water; drain and pat dry with paper towels.
  • Spread half of the cubed bread into the baking dish.
  • Top with half of the prosciutto, then half of the cooked asparagus, half of the cheese and half of the chives.
  • Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese and then chives.
  • In a bowl whisk eggs, milk, lemon peel, salt, pepper and pinch cayenne (if using) until well blended; pour evenly over the layered ingredients.
  • Cover with plastic wrap and chill at least 1 hour.
  • Bake in a 350°F oven for about 40-50 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 353.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 225.7, Sodium 582.6, Carbohydrate 43.8, Fiber 3.4, Sugar 12.3, Protein 17.8

More about "asparagus and tomato strata food"

EASTER HAM, ASPARAGUS, AND TOMATO STRATA - THE DAILY MEAL
Apr 3, 2014 Perfect for Christmas, Easter, or anytime the family gets together! Make entertaining easy with this tasty ham, asparagus & tomato strata.
From thedailymeal.com
  • Heat the butter in large nonstick skillet over medium heat until hot. add asparagus and onion, cook 3 to 4 minutes, stirring occasionally. Remove from heat. Stir in tomatoes and ham.
  • Place 1/2 of the bread in greased 13x9-inch baking dish. Top evenly with layers of 1/2 of the asparagus mixture and cheese. Cover with remaining bread, asparagus mixture and cheese.
  • Beat eggs, half-and-half, salt and pepper in medium bowl until blended. Pour over layers in baking dish. Cover and refrigerate 1 hour or overnight.
  • Heat oven to 350 degrees F. Bake 45 to 50 minutes or until puffed, golden and knife inserted near center comes out clean.


HOW TO MAKE A STRATA - THE PIONEER WOMAN
Jan 3, 2024 Stratas are egg casseroles made with bread—lots of it. You could call them savory bread puddings. Two things I love about stratas (besides how delicious they are): They’re …
From thepioneerwoman.com


TOMATOES ASPARAGUS - RECIPES - COOKS.COM
2 days ago Line quiche pan with pie ... chop rest of asparagus into 1 inch lengths. Put ... and quickly arrange tomato slices and 6 extra spears. ... 375 degrees. Serves 6.
From cooks.com


VEGAN STRATA (HEALTHY, EGG FREE) - ABBEY'S KITCHEN
May 3, 2021 Veggies – This recipe uses a simple combo tomatoes, asparagus, and spinach but you can totally feel free to mix it up! Step 1: In a skillet, sautee onions, garlic, asparagus, and spinach until cooked through and spinach is …
From abbeyskitchen.com


SKILLET STRATA WITH ASPARAGUS AND BOURSIN RECIPE - FOOD.COM
The strata can be prepared in a single skillet by building it in steps. Sauté onions, add the bread, and finally the eggs and asparagus, which have been par-cooked in the microwave. The skillet …
From food.com


19 ASPARAGUS RECIPES FOR AWESOME BREAKFASTS - TASTE OF HOME
Mar 5, 2024 Asparagus recipes for frittatas, omelets, quiches and more get your day off to a good start (and taste just as good for dinner, too!).
From tasteofhome.com


ASPARAGUS EGG BAKE CASSEROLE - TOSHI'S TABLE
1 day ago Olive oil - to sauté the asparagus and onion.; Asparagus - make sure to trim the ends (about 1-2") for the best texture.; Onion - adds savory flavor. There is no need to sauté it …
From toshistable.com


Related Search