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My review
Cheddar-Bacon-Asparagus Strata
Maureen O'leary
"I made this for my family last Easter and it was devoured. It is easy to assemble and tastes great. A real family pleaser."
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Ingredients
9 h 45 m servings 483 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add the asparagus, cover, and steam until bright green but still crunchy, about 5 minutes. Remove asparagus and set aside.
- In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until smooth and well combined.
- Grease a 9x13-inch baking dish. Layer the bread slices into the bottom of the dish, cutting and fitting extra slices as needed to fill spaces. Sprinkle 1 cup of Cheddar cheese over the bread, followed by the diced onion. Arrange asparagus spears and red bell pepper in a layer over the onion. Sprinkle crumbled bacon over the red bell pepper; top with another layer of bread slices, cutting and filling in spaces as before. Pour the egg-milk mixture evenly over the casserole, and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the casserole for 50 minutes; sprinkle 1 cup shredded Cheddar cheese over the top of the casserole, return to the oven, and bake until the cheese is melted and bubbling and a knife inserted into the center of the casserole comes out clean, 10 to 15 more minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 483 calories; 25.3 g fat; 35.7 g carbohydrates; 28 g protein; 240 mg cholesterol; 1313 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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4/11/2010
The three major food groups ~ bacon, asparagus, cheese ~ all baked together resulting in one delicious brunch recipe. Instead of steaming the asparagus, I simply cut into bite-sized pieces and ...
3/26/2010
Really easy and good! I added more spices such as hot pepper flakes and parsley.
4/7/2010
This was good and very simple to make. I halved the recipe and used an 8x8 Pyrex dish which worked very well. I had an abundance of leftover Easter ham, so I used that in place of the bacon. It'...
4/4/2010
I served it for Easter brunch. The taste and texture were great, but it wasn't as visually pleasing as I would like it to be, and it was a hard to serve because the asparagus spears made it hard...
7/1/2010
Very tasty! The only thing I changed was I left out the red pepper. Didn't really like the sound of it in there, and I'm glad I didn't add it. I brought it to a dinner party, and everyone really...
12/31/2010
My family gobbled this up Christmas morning. A hard group to please all around; not one negative comment and barely a piece left for me!
3/11/2012
While mine is definitely a custom version, I think that since I primarily stuck with the original recipe, that I can safely rate the original. Changes: halved the recipe; did not steam aspara...
7/29/2016
I didn't let it sit overnight. Instead, I soaked each slice of bread for a few moments in the egg-milk mixture and then poured the remaining on top per the instructions. It came out great.