Let's Have Brunch - Bacon-Asparagus Strate

From the kitchen of Better Homes and Gardens, this will be a great addition to your Sunday brunch. The recipe calls for 9 oz. of frozen cut asparagus (thawed and drained), but I prefer fresh so have adjusted the recipe accordingly. This can be prepared the day before and kept in the refrigerator until ready to bake. You will be certain to get rave reviews from your guests when they get a taste of this delicious strata.

Bacon-Asparagus Strata

 

8 strips bacon, crisp cooked, drained and chopped**

3/4 - 1-pound fresh asparagus, cut and blanched

3/4 cup roasted red peppers, drained and chopped

12 slices dry white bread (I prefer sourdough), cut into 1/2-inch cubes (about 8 cups)

3 cups shredded Swiss cheese (12 ounces)

8 eggs

3 cups milk

1-1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

 

 

1. To blanch asparagus put cut pieces into small microwave safe bowl. Add 2 tablespoons water and microwave on high for 1-2 minutes until crisp tender. Drain.

 

2. Lightly coat a 3-quart rectangular baking dish with cooking spray and set aside. In a medium bowl combine bacon, asparagus, and red peppers.

 

3. Place half the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture and cheese.

 

4. In a large bowl, beat eggs with a whisk (or rotary beater). Whisk in milk, mustard, salt and cayenne peppers. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 to 24 hours.

 

5. Preheat oven to 325 degrees F. Bake, uncovered, for 50-60 minutes until puffed, golden and set. Let stand for 10 minutes before serving.

 



**The bacon can be replaced with 1 pound of bulk pork or Italian sausage, browned and drained.