SAVORY ASPARAGUS STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.
Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
SKILLET STRATA WITH ASPARAGUS AND BOURSIN
Strata is a baked bread and egg casserole served for breakfast or brunch. This a quick and easy version that could be prepared any time of day as a one-pot meal. The strata can be prepared in a single skillet by building it in steps. Sauté onions, add the bread, and finally the eggs and asparagus, which have been par-cooked in the microwave. The skillet is then slid into an oven to cook through. Tangy, herb-and-garlic-flavored Boursin cheese adds big flavor easily.
Provided by Cucina Casalingo
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Toss asparagus with 2 tablespoons water in microwave-safe bowl.
- Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain.
- Whisk eggs, milk, and 1/4 teaspoon pepper together in large bowl.
- Melt butter in large nonstick ovensafe skillet over medium-high heat.
- When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt.
- Cook until onion is soft, about 3 minutes.
- Toast the bread so that it better absorbs the egg mixture and also deepens the bread's flavor.
- Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Be careful not to brown the onions too quickly--they will continue to brown as they cook with the bread.
- Off heat, stir in asparagus and egg mixture until well incorporated.
- Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes.
- Serve.
Nutrition Facts : Calories 359.7, Fat 22.9, SaturatedFat 11.6, Cholesterol 358.5, Sodium 330.6, Carbohydrate 23.2, Fiber 3.1, Sugar 3.9, Protein 16.9
OVERNIGHT ASPARAGUS STRATA
Steps:
- 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 13x9-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. Refrigerate, covered, 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.
Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
ASPARAGUS STRATA
The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty-and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.-Amy Grover, Salem, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
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