Asparagus Strata
1 onion
1 or 2 bunches of asparagus
Basil (I used 2 cubes of frozen, but you could chop up fresh or use dried)
1 loaf bakery bread, cubed (you can use French bread, whole wheat, sourdough, etc., just don’t use sandwich bread)
8 eggs
2 cups milk
1 tsp. Dijon mustard (optional)
salt and ground pepper
Colby-jack and/or cheddar cheese, grated
1 onion
1 or 2 bunches of asparagus
Basil (I used 2 cubes of frozen, but you could chop up fresh or use dried)
1 loaf bakery bread, cubed (you can use French bread, whole wheat, sourdough, etc., just don’t use sandwich bread)
8 eggs
2 cups milk
1 tsp. Dijon mustard (optional)
salt and ground pepper
Colby-jack and/or cheddar cheese, grated
1.
Grease a large, glass casserole dish
2.
Cut bread into cubes. Put half of the cubes in the casserole dish.
3.
Dice onion and asparagus. Sauté the onion in olive oil or butter until
translucent. Add asparagus and cook
until tender.
4.
Add salt, pepper, and basil
5.
Grate the cheese, and put a layer of cheese over
the first layer of bread.
6.
Wait for the veggies to cool then add them to
the casserole dish.
7.
Top with the second half of the bread cubes and
top with more grated cheese.
8.
In a mixing bowl, beat the eggs, milk, and
mustard with a hand mixer.
9.
Pour egg mixture over the bread, cover, and
stick in the fridge overnight.
10.
Remove covering the next morning, pre-heat the
oven to 375. Cook for 45 minutes or
until a knife inserted into the middle comes out clean. You want to make sure the egg has cooked in
the middle.
