Cheddar Bacon Asparagus Strata
June 07, 2013
"This was inspired by a recipe I got from AllRecipes, but after making it once I decided it needed a LOT of tweaking. This version is mine, and it's amazing. I used garlic-sourdough bread and a seasoning mix from the farmer's market, so you'll have to see if you can find something similar where you are. Otherwise, you can always use sourdough spread with garlic butter, and substitute your own favourite seasoning blend."
- Serving Size: 1 (249.4 g)
- Calories 552.1
- Total Fat - 34.8 g
- Saturated Fat - 13.6 g
- Cholesterol - 212.1 mg
- Sodium - 1324.3 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 2.2 g
- Sugars - 4.8 g
- Protein - 33 g
- Calcium - 275.6 mg
- Iron - 4 mg
- Vitamin C - 11 mg
- Thiamin - 0.6 mg
Chop bacon and fry until crisp, or cook and crumble, whichever you prefer; drain on paper towels.
Steam asparagus until tender-crisp.
Whisk together eggs, milk, and seasonings until well-blended; set aside.
Grease a 9x13-inch casserole dish and place slices of bread in a single layer on the bottom, trimming and filling in the gaps as necessary.
Spread one cup of cheese over bread.
Spread onion over cheese.
Lay asparagus spears in a single layer over onion.
Spread red bell pepper over asparagus.
Spread diced or crumbled bacon over bell pepper.
Place bread slices in another single layer over bacon, trimming and filling in the gaps as necessary.
Whisk egg mixture again to make sure it is completely combined, and pour slowly over entire casserole, making sure to soak all of the bread on top well.
Cover and refrigerate overnight, or at least eight hours.
Preheat oven to 350F.
Remove cover from dish, and bake for 50 minutes.
Sprinkle remaining 1 cup cheese over entire top; bake an additional 10-15 minutes, until cheese is completely melted.
Let stand about five minutes before cutting and serving.
Tips & Variations
- Vegetable steamer