Easter Ham, Asparagus, and Tomato Strata Recipe
Daily Value: 42%
|Folic Acid (B9)||261µg||65%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- 1 tablespoon butter
- 2 cups asparagus, cut into 1-inch pieces
- 1/2 cup chopped oinon
- 1 cup grape tomato halves
- 1 cup diced cooked ham
- 10 cups French bread, cut into 3/4-inch pieces
- 2 cups shredded Italian cheese blend
- 10 eggs
- 2 1/2 cups half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.
Recipe DetailsServings: 10
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