I’ve been doing breakfast for dinner on a more regular basis lately. It’s easy on the budget but I also like it because casseroles like this one are easy to warm up on those busy nights where we’re not all together at the same time. Instead of a hearty (heavy) casserole, an egg strata is a lighter alternative and a good way to work in some veggies.
Ham & Asparagus Strata
8 pieces of bread, cubed
3 cups of milk
2 cups of shredded cheese (any kind, I tend to go for a pepperjack or swiss for this recipe)
1 bunch of asparagus chopped into small pieces
8oz of diced ham steak
1. Preheat oven to 350.
2. Place the bread cubes in a greased 9×13 baking dish. In a bowl, whisk together eggs and milk – pour over the bread. Spread the asparagus & ham over the bread and top with the cheese. (I usually mix it slightly in the pan too, just to make sure everything is sitting in the egg mixture.)
3. Bake uncovered at 350 degrees for about an hour.
Note: I like to make this in the morning and stick it in the fridge until dinner time on a busy day. The time in the fridge seems to help the ingredients all meld together a bit more. You can refrigerate it overnight if you’d like or bake it right away. It’s nice to have a recipe be flexible like that, don’t you think?