Asparagus Strata with Sourdough Recipe

Introduction

This Asparagus Strata with Sourdough is a comforting and flavorful breakfast or brunch dish that combines tender asparagus, savory ham, and sharp cheddar cheese in a custardy egg base. Perfect for making ahead, it’s hearty, satisfying, and full of vibrant spring flavors.

Ingredients

• 10 to 11 cups (340g to 453g) sourdough bread cubes, cut into 3/4″ pieces
• 4 tablespoons (57g) unsalted butter, melted
• 9 ounces (255g) frozen or 1 bunch fresh asparagus (15 to 20 medium stalks), ends snapped off, cut into 1″ pieces
• 1 scant cup (113g) onion, peeled and chopped
• 1/2 pound (227g) ham, diced
• 2 cups (227g) sharp cheddar cheese, shredded, divided
• 8 large eggs
• 1/2 to 1 1/2 cups (113g to 339g) half-and-half (fat-free is fine)
• 1/2 teaspoon table salt

Instructions

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and grease a 2-quart casserole dish or a 9″ x 13″ pan.
2. Step 2: In a bowl, toss the sourdough bread cubes with melted butter. Spread them evenly on the prepared baking sheet and warm in the oven for 10 minutes. The bread will dry out slightly without browning.
3. Step 3: If using frozen asparagus, keep them as is. For fresh asparagus, microwave briefly for about 2 minutes to make them tender-crisp but not hard.
4. Step 4: Combine the asparagus, chopped onion, diced ham, and 1 ½ cups of shredded cheddar cheese with the toasted bread cubes. Spread this mixture evenly into the prepared pan.
5. Step 5: In a separate bowl, whisk together eggs, ½ cup half-and-half, and salt. Pour over the bread mixture, gently pressing the bread into the liquid to soak. Add up to 1 cup more half-and-half if the custard doesn’t come within 3/4″ of the top of the bread.
6. Step 6: Cover the pan and refrigerate overnight or for at least 6 hours to let the flavors meld and the custard soak into the bread.
7. Step 7: Before baking, sprinkle the remaining shredded cheese over the top. Bake uncovered in a preheated 375°F oven for about 45 minutes, until puffed, golden, and a knife inserted in the center comes out clean.
8. Step 8: Allow the strata to rest for 15 minutes before serving to set the custard and make slicing easier.

Tips & Variations

• Use day-old sourdough bread for best texture; fresh bread may become too soggy.
• Substitute ham with cooked bacon or sausage for a different flavor profile.
• Add fresh herbs like thyme or chives to brighten the dish.
• For a lighter version, use fat-free half-and-half or substitute with milk.
• If you don’t have sharp cheddar, a mix of Swiss and cheddar also works well.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for about 15 minutes until heated through. This strata also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this strata?

Yes, other sturdy breads like French bread, whole wheat, or country white work well. Avoid very soft or sweet breads, as they may alter the texture and flavor.

Do I have to soak the strata overnight?

While overnight soaking improves texture and flavor, you can refrigerate the assembled strata for at least 6 hours if you’re short on time. The longer soak ensures the custard is fully absorbed and enhances the dish.

Asparagus Strata with Sourdough Recipe

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★★★★★

4.9 from 133 reviews

This Asparagus Strata with Sourdough is a savory layered casserole perfect for brunch or a hearty breakfast. Featuring nutritious asparagus, flavorful ham, sharp cheddar cheese, and rustic sourdough bread cubes, this make-ahead dish is soaked overnight in an egg and half-and-half custard, then baked until golden, puffy, and delicious.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 6 hours 15 minutes (including refrigeration time)
• Yield: 6 to 8 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sourdough Bread Base

• 10 to 11 cups (340g to 453g) sourdough bread cubes, (3/4″ cubes)
• 4 tablespoons (57g) unsalted butter, melted

Vegetables and Protein

• 9 ounces (255g) frozen or 1 bunch fresh (15 to 20 medium stalks) asparagus, ends snapped off, cut into 1″ pieces
• 1 scant cup (113g) onion, peeled and chopped
• 1/2 pound (227g) ham, diced

Dairy

• 2 cups (227g) sharp cheddar cheese, shredded, divided
• 8 large eggs
• 1/2 to 1 1/2 cups (113g to 339g) half-and-half, fat-free is fine

Seasoning

• 1/2 teaspoon table salt

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F. Line a baking sheet with parchment paper and grease a 2-quart casserole dish or a 9″ x 13″ baking pan to prevent sticking.
2. Toast bread cubes: Toss the sourdough bread cubes with the melted butter in a large bowl to ensure even coating. Spread the bread cubes evenly on the prepared baking sheet and place in the oven for about 10 minutes. The bread won’t brown much but will dry out, which helps create the perfect strata texture.
3. Prep asparagus: If using fresh asparagus, microwave them for 2 minutes to soften slightly while maintaining crispness. Frozen asparagus can be used directly without thawing.
4. Combine strata ingredients: In a large bowl, mix together the toasted bread cubes, prepared asparagus, chopped onion, diced ham, and 1 ½ cups of shredded sharp cheddar cheese. Spread this mixture evenly into your greased casserole dish.
5. Prepare custard mixture: In a separate bowl, whisk together the 8 large eggs, ½ cup of half-and-half, and ½ teaspoon of salt. Pour this mixture evenly over the bread and vegetable mixture in the casserole dish. Press the bread gently into the custard. Add up to an additional 1 cup of half-and-half if the liquid level doesn’t reach about ¾ inch from the top of the bread cubes.
6. Refrigerate overnight: Cover the casserole dish with foil or plastic wrap and refrigerate for at least 6 hours or overnight to allow the bread to absorb the custard fully.
7. Add cheese topping and bake: Remove the casserole from the refrigerator. Preheat your oven to 375°F. Sprinkle the remaining ½ cup of sharp cheddar cheese evenly over the top of the strata. Bake uncovered for about 45 minutes until the strata is puffed, golden brown, and set. A knife inserted in the center should come out clean.
8. Rest and serve: Once baked, remove the strata from the oven and let it rest for 15 minutes. This resting period helps the strata finish setting and makes slicing easier. Serve warm and enjoy!

Notes

• Using day-old or slightly stale sourdough bread helps it absorb the custard better without becoming too soggy.
• Half-and-half can be substituted with fat-free or whole milk for a lighter version, although the texture will be slightly different.
• Feel free to substitute ham with cooked bacon, sausage, or a vegetarian protein for variation.
• This strata can be prepared up to 24 hours in advance and baked just before serving.
• Refrigerate leftovers and reheat in the oven for best texture retention.

Keywords: Asparagus strata, sourdough breakfast casserole, make-ahead brunch, egg casserole with ham and cheese