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Asparagus Ham Strata

You can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling Bake: 55 min. + standing
  • Makes
    8 servings

Ingredients

  • 12 slices white bread
  • 12 ounces Velveeta, diced
  • 1-1/2 pounds fresh asparagus, trimmed
  • 2 cups diced cooked ham
  • 6 large eggs
  • 3 cups 2% milk
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard

Directions

  • Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish.
  • Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
  • Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 420 calories, 21g fat (10g saturated fat), 211mg cholesterol, 1427mg sodium, 32g carbohydrate (10g sugars, 2g fiber), 27g protein.

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