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Ham & Asparagus Strata

Coconut Milk replaces milk for a dairy-free strata. It makes the tastiest breakfast or brunch treat.  Assemble a day ahead for care-free entertaining!
TIME
40 minutes to assemble
Refrigerate overnight
60-70 minutes to bake
YIELD
Serves 8
INGREDIENTS
1 lb asparagus, cut into 1/2” pieces
2 tablespoons olive oil
1 large red onion, 1/2” dice
2 bell peppers (1 red, 1 green) 1/2“dice
10 oz thick sliced ham, 1/2” dice
Salt and Pepper
7 cups cubed bread like ciabatta* (14-16 oz loaf)
12 large eggs
2-13.5 oz cans Coconut Milk (found in the baking section)
2 tablespoons Dijon mustard
2 tablespoons chopped dill
Optional: 1 cup lactose free cheese such as Daiya
DIRECTIONS
Step 1
Grease a 9” X 13” baking dish. Blanch asparagus one minute in boiling, salted water. Cool in ice water and drain well. Or in place of blanching, roast asparagus in a 450° oven until lightly blackened, for an added depth of flavor
Step 2
Heat olive oil in a large skillet over a medium-high temperature. Add onion and peppers. Stir-fry until tender crisp. Pat asparagus dry and add to skillet with ham. Salt and pepper to taste. Sauté 2-3 minutes. Remove from heat and add bread. Mix well and spread into baking dish. Cool mixture in refrigerator.
Step 3
Beat eggs, Coconut Milk, mustard and dill in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.
Step 4
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 50 minutes. Sprinkle with cheese (if desired) and bake 10-20 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.
*TEST KITCHEN TIP:
Day old bread is the best use for this recipe.  Rosemary or roasted garlic and olive oil ciabatta adds a delicious extra flavor. Cut bread a day or two before and leave on a cookie sheet to dry for best results.  Total time does not reflect this step.

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