Lunch - Breakfast
Asparagus Egg Strata
This next-level egg casserole will be the star of your next brunch party. Simply prep the night before, refrigerate overnight, then pop it in the oven in the morning and serve. Delicious and fuss-free!
Yields 8 Servings
Prep + Chill Time
10 mins
Cook Time
45 mins
Total Time
55 mins
As this casserole bakes, the aroma of savory asparagus and fluffy eggs fills the kitchen, promising a delightful feast ahead. The rich flavors meld together perfectly, creating a dish that is both comforting and elegant.
Ingredients
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- 4 English muffins, split and toasted
- 2 cups shredded Colby Monterey jack cheese, divided
- 1 cup cubed fully cooked ham
- 1/2 cup chopped sweet red pepper
- 8 Large Rosemary Farm eggs
- 2 cups 2% milk
- 1 tsp salt
- 1 tsp ground mustard
- 1/4 tsp ground black pepper
Instructions
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
- Arrange six English muffin halves in a greased 13×9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper.
- In a large bowl, whisk eggs, milk, salt, mustard, and pepper. Pour over top of English muffin halves, cheese, asparagus, ham, and red pepper. Cover and refrigerate overnight.
- Preheat oven to 375. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese.
- Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting and serving.
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