Name: Make Ahead Ham and Asparagus Strata Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1/2 pound asparagus spears, trimmed and cut into 2-inch pieces; 5 cups french bread cubes; 2 cups shredded Mozarella (Gruyere or White Cheddar); 1/2 cup chopped green onions; 8 ounces cooked ham, diced; 10 eggs; 1 1/2 cups milk

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This Make Ahead Ham and Asparagus Strata recipe is an easy custardy, bready, cheesy breakfast or brunch casserole that’s always a crowd-pleaser. A delicious brunch entree made simple by making ahead.

When you’re serving guests, there’s nothing easier for breakfast or brunch than strata. This simple dish is a breakfast casserole of French bread cubes baked in an egg custard, layered with cheese and vegetables, and in our case, ham and soft set eggs.

Perfect for spring, Easter, or Mother’s Day.

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I love that I can put It together the day before and store it in the refrigerator until I’m ready to bake it.

What to Love About This Ham and Asparagus Strata

It’s made ahead.
You can make them with almost any ingredients you have on hand.
Everyone seems to LOVE them!

How to Make This Ham and Asparagus Strata Recipe

With 7 simple ingredients, this strata comes together quickly and easily.

Begin with a loaf of bread. Any will do, but I’m fond of a French loaf. You can cube it or even tear it into pieces- it’s up to you.

Once the bread is broken up, let’s work on the asparagus and the ham. Bring salted water to a boil. Add the cut asparagus and let cook a minute or two, just until the asparagus is bright green. Immediately immerse it in ice water to stop the cooking. Cube the ham and assemble the strata.

Assemble the Strata

Layer the cubed bread in the base of a 3-quart baking dish sprayed with cooking spray. Top with shredded cheese, green onion, and half of the ham and half of the asparagus. Top with remaining bread cubes.

In a bowl, whisk together 4 eggs and the milk. Pour evenly over the strata, pressing the bread cubes into the liquid with the back of a spoon. Top with remaining ham and asparagus. Cover and refrigerate until ready to bake; 6 hours to 1 day ahead is best.

Bake the Strata

Preheat the oven to 325 degrees F. Uncover the strata and bake for 30 minutes. Remove from the oven and with the back of a spoon, make 6 wells or indentations for the eggs. Carefully pour a whole egg into each of the 6 wells. Return the strata to the oven and bake 20 to 25 minutes more or until a thermometer inserted in the center registers 170 degrees F and the eggs are set.

Let sit 15 minutes before cutting into squares and serving.