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Brunch Casserole With Asparagus and Ham

User Rating 5 Star Rating (1 Review)


Brunch Casserole With Asparagus and Ham
This easy brunch casserole is a strata made with asparagus, ham, and eggs. Use sourdough or French bread in this casserole.


  • 1 1/2 cups chopped asparagus, divided
  • 6 cups cubed French bread or sourdough bread, divided
  • 1 1/2 cups diced ham
  • 4 eggs, beaten
  • 2 1/2 cups milk
  • salt and pepper to taste


Blanch asparagus briefly in boiling water; drain well. Spoon 1 1/2 cups of the bread cubes into a buttered 2-quart casserole. Scatter half of the asparagus over the bread. Top with another 1 1/2 cups of bread cubes. Cover with the 1 1/2 cups diced ham. Top with another 1 1/2 cups bread cubes then layer remaining asparagus over that. Cover asparagus layer with remaining 1 1/2 cups bread cubes. Whisk together the eggs and milk; season with salt and pepper. Pour egg mixture evenly over the strata. Cover and chill for at least 3 hours, or overnight to cook and serve the next morning. Bake, uncovered, at 350° for 1 hour to 1 hour and 15 minutes. Let stand 10 minutes before serving. Serve with a Mornay Sauce or Spicy Cheese Sauce.
Serves 4 to 6.

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User Reviews

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 5 out of 5
Perfect dish to make for brunch guests, Member elfsands

Although I did make a few simple changes to the recipe as written above, this was very simple to make and my family raved over it, even the picky teenager. For the ham, I used chopped proscuitto (only very quickly sauteed). Instead of blanching the asparagus, I lightly softened it in the same pan (as the proscuitto) with a drizzle of olive oil and coarsely chopped garlic. Then, to the egg mixture I added about a half cup grated Gruyere. Gave everything a quick few blasts with the pepper mill before popping it into the oven (preheated the oven to 375 and lowered to 350 for baking). Mine was perfect at 45 minutes, 15 to 30 minutes less than recommended. Also, I lightly tossed the egg mixture with the bread once in the casserole and baked it immediately, with no time for letting it chill. It came out fluffy and lightly browned and delectable, not at all gooey or underdone. Fantastic!

29 out of 31 people found this helpful.

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