Make Ahead Ham and Asparagus Strata

Top horizontal view of Ham and Asparagus Strata

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 in the refrigerator until I’m ready to bake it.

Baked Strata with Soft Set Eggs

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. 

Strata Ingredients of bread cubes, asparagus spears, diced ham and scallions.

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.

Uncooked Ham and Asparagus Strata in Baking Pan

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.

Side view of baked strata with ham and asparagus

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.

Square of Ham and Asparagus Strata on a White Plate

Make Ahead Ham and Asparagus Strata Recipe

Make Ahead Ham and Asparagus Strata Recipe

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This Make-Ahead Ham and Asparagus Strata recipe is an easy custardy, bready, cheesy breakfast or brunch casserole that's always a crowd-pleaser. Perfect for spring brunch, Easter, or Mother's Day.

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

Instructions

  1. Bring a pot of salted water to a boil. Add the asparagus and cook for 1 to 2 minutes, or until bright green. Immediately immerse in iced water to stop the cooking process. Set aside.
  2. Spray a 3-quart baking dish with cooking spray. Then spread half of the French bread cubes in the bottom of the baking dish. Top with shredded cheese, green onion, and half of the ham and half of the asparagus. Top with remaining bread cubes.
  3. In a bowl, whisk together 4 eggs and the milk. Pour evenly over the strata, pressing the bread cubes down 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.
  4. Baking 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.
  5. Let stand 15 minutes before cutting into squares. If desired drizzle with olive oil and sprinkle with fresh chopped parsley, salt, and black pepper.

Notes

Toppings:

  • Green Onions
  • Chopped Fresh Parsley
  • Salt and Pepper

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 268mgSodium: 701mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 24g

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