This is not your mom’s overnight breakfast. No Jimmy Dean’s sausage. No lurid packaged shreds of processed cheese. No tube of crescent rolls on the side. Just simple ingredients and the uncomplicated but undeniable richness and loveliness that inevitably results.
Can I Double This Recipe?
You can easily double this recipe for a crowd and bake it instead in a 9-by-13-inch baking dish for 1 hour. Then watch it disappear.
In making this strata look elegant, the lovely and talented Sarah Copeland, author of this recipe, chose to leave her asparagus spears long. While this does indeed make for a pretty presentation, it also creates something of a not-so-practical eating experience as you attempt to politely cut through an asparagus spear that’s irrevocably intertwined with strands of melted cheese using nothing but a fork.
This is usually not something we’d like to inflict on our loved ones. While we leave this decision to your discretion, we’re thinking that slicing the spears into 1 1/2-inch lengths isn’t such a terrible sacrifice.
Asparagus, Egg, and Cheese Strata
Ingredients
- Butter for the baking dish
- 4 thick slices (4 1/2 oz) artisan bread, preferably hearty whole grain or multigrain
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 8 ounces (about 1 cup) grated Fontina cheese
- Sea salt and freshly ground black pepper
- 6 to 8 asparagus stalks
- 4 thin slices prosciutto or mortadella, thinly sliced, (optional)
- 1 tablespoon finely snipped chives, (optional)
Instructions
- Preheat the oven to 350˚F (176˚C). Butter a smallish, 4-cup ovenproof baking dish.
- Trim the crusts from the bread and toss them to the birds or in the compost. Place the slices of bread in the baking dish, overlapping the slices slightly and, if necessary, allowing the edges to hang over the side of the dish just a little.
- Whisk together the eggs and milk. Stir in half of the cheese and season with salt and pepper. Pour 3/4 of the egg mixture over the bread and set the rest of the egg mixture aside.
- Break off the stem ends of the asparagus where each one snaps naturally. Cut the spears into 1 1/2-inch lengths.
- Layer the prosciutto or mortadella, if using, on the bread. Place the asparagus spears on top and pour the remaining egg mixture over the asparagus. Sprinkle with the rest of the cheese. At this point, if you have the time, we strongly encourage you to cover the strata with plastic wrap and refrigerate it overnight to allow the bread to soak up the egg mixture and so the flavors can meld.
- Bake the strata until set, 30 to 35 minutes. (If you refrigerated the strata overnight and are baking it straight from the fridge, you may need to allow a few extra minutes baking time.)
- Let the strata cool slightly. Grind a little pepper over the top, if you please, and sprinkle with chives, if using. Plonk the baking dish on the table and scoop the strata straight from it onto plates. Originally published March 26, 2012.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I love making this type of make-ahead breakfast meal where I can get it ready at night and in less than 30 minutes, it’s ready for my daughters to eat in the morning prior to going to school.
I didn’t have mortadella, but I had smoked turkey slices which I used. Loved how the asparagus was nice and crunchy, yet the rest was moist and tasty.
So little work for such great taste! The ingredients are so straightforward and the assembly is so easy. Perfect for breakfast, brunch or a light supper.
The two things that place this strata above others are the use of very good artisan bread and the Fontina cheese. You can easily substitute other cheeses and it would still be wonderful, but the Fontina is so creamy and has such good flavor that I’d make sure to use it. And you could use artichokes or other veggies, but the asparagus adds a brightness to the dish. If making it without meat, it would be good served with some thick bacon slices on the side for those who prefer meat. Next time, I’ll try it with prosciutto.
This was an excellent make-ahead recipe. I doubled it, let it rest in the fridge overnight, cooked it in a 9-by-13-inch baking dish, and it baked perfectly in just over an hour.
I used sourdough and omitted the asparagus. Will definitely make again as it’s a great way to use up leftovers.
This asparagus, egg and cheese strata is a very familiar recipe. As with others of its type, it’s assembles easily and cooks quickly. The asparagus stalks add a nice texture, extra flavor, and visual appeal to the mix. Rather than peeling the ends of them, I’d snap the ends off so they can fit in the pot before peeling (if peeling is necessary).
I like the mortadella option and used it in my casserole. If using prosciutto, you may want to julienne the slices as it can sometimes be a little tough to cut through.
The custard part was just lovely—rich but light. At first, I thought there might be too much cheese (a phrase I can hardly believe I just wrote), but the Fontina didn’t overwhelm. I loved the nuttiness that comes from using whole-grain bread. Everything fit perfectly in a four-cup oval Le Creuset casserole dish.
I ground up the bread crusts in the food processor and sprinkled them on top about 5 minutes before the strata was done. I didn’t waste any good bread bits and got an extra crunch to boot. Next time—and there will be a next time–I might cut the asparagus into smaller bits to make serving and cutting on the plate a bit easier. As for the serving size, it’s a very generous 2-person amount in my opinion and feel it could serve 4 people for a lunch with a big salad on the side.
This is a delicious dish but quite rich. If I was to make the recipe again, I’d probably reduce the amount of cheese and add a bit more asparagus or some other vegetable. It seems like 8 ounces of cheese for 2 people is rather a lot. I think that the recipe, as written, could easily feed 3 to 4 people.
I used some homemade artisan bread and only used about 2 slices so having the weight specified in the recipe was helpful.
It seems like preparing the dish the night before is just an option. I made the recipe and baked it the same evening. I didn’t use the mortadella or prosciutto.
I found this rather dry. I used 1 cup of cheese which is 4 oz. not 8 oz as stated in the recipe. 8 oz. would seem like too much for 2 servings and the recipe incorrectly said 1 cup (8 oz.). Even with only 4 oz. it would easily serve 4. It says to remove the crusts from the bread yet in the photo it appears that the crust was left on; as well as showing long stalks of asparagus not 1 1/2 inch pieces as directed in the recipe. It’s frustrating when the photo and directions don’t jive.
Peg, thank you for trying the recipe and for taking the time to share your thoughts—I appreciate it. A few things I’d love to clarify that might help if you decide to give it another go.
First, regarding the cheese: Fontina is a wonderfully melty, high-moisture cheese. When you cut the quantity in half—from 8 ounces down to 4—you’re reducing not just flavor and richness, but around 4 tablespoons (that’s 1/4 cup!) of fat and moisture. That alone can absolutely make the dish feel dry. The full 8 ounces may sound like a lot, but it balances the bread, eggs, and milk, and gives the strata its custardy, almost souffléd texture.
Second, you’re right that the recipe says to remove the crusts. But what you’re seeing in the photo, though, isn’t crust—it’s the edge of the bread that rose above the egg mixture while baking and got beautifully bronzed by the cheese. No crust sneakery, promise.
As for the asparagus, you’re sharp-eyed again. The original recipe does call for trimming the spears into 1 1/2-inch pieces for easier eating. That said, the long spears in the photo are a styling choice we mentioned in the “Can I double this recipe?” section—it’s something the original author, Sarah Copeland, did for visual drama. I’ll make a note in the recipe for future readers.
I hope this helps clear things up, and I’d be delighted if you gave it another try with the full cheese amount—it really transforms the dish.
I have made this recipe several times for our private very rich school in Ohio. It was served for parents and board members for meetings every time. They always requested it and I would make it several ways. I’m a retired chef and they loved the bacon, ham, or veggie one to say the least. I would have to end up making 10 of these because the members wanted to take some homes. They are simple to make and a real crowd pleaser and not one person left hungry after their meeting.
Thanks, Lori! It’s wonderful that you have done this for your school board over the years and we’re delighted that it’s this recipe keeping everyone happy. I’d definitely be more enthusiastic about attending school board meetings if I knew there was a slice of strata waiting for me.
I did make it with leftover brioche from Christmas as I needed to use the loaf before it went bad. I will certainly try it with wholegrain bread next time. It was so simple to put together last night and then bake in the oven today for lunch. I used prosciutto, Fontina, and the entire bunch of cut up asparagus. Now that we know how delicious it is, I will be making it for our friends. Thank you David & all the staff for your work in bringing us all the posts and recipes in 2018. I look forward to seeing what you bring us in the new year!!
Lin, you are more than welcome. I love this strata. In fact, we’re serving it for a New Year’s breakfast tomorrow. (Damn those New Year’s Resolutions!)