Asparagus Strata with Sourdough Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
