- Albert Roux born
- Piereogi Day
Easter Ham, Asparagus, and Tomato Strata
- 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
A new holiday brunch favorite! Perfect for Christmas, Easter, or anytime the family gets together! Make entertaining easy with this tasty ham, asparagus & tomato strata. Make ahead and bake off in the morning for a delicious weekend brunch!
Recipe courtesy of Incredible Egg.
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.