Spring Breakfast Strata
A vibrant and hearty breakfast casserole that combines eggs, cheese, ham, and fresh spring vegetables for a satisfying start to your day. Perfect for brunch or family mornings, its flavorful layers and easy make-ahead prep make it a crowd-pleaser for spring gatherings.
Ingredients
- 8 eggs ⓘ
- 3 cups milk ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 2 teaspoons dried basil ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons butter or margarine, melted ⓘ
- 2 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese ⓘ
- 1 pound fully cooked ham, cubed ⓘ
- 10 ounces frozen cut asparagus, thawed or 2 cups fresh cooked asparagus ⓘ
- 2 cups sliced fresh mushrooms ⓘ
Instructions
- In a large bowl, beat eggs; add milk, Dijon mustard, dried basil, and salt.
- Gently stir in the shredded cheddar cheese, cubed ham, thawed or cooked asparagus, and sliced mushrooms until well mixed.
- Pour the mixture into a greased 13 x 9 x 2 inch baking dish.
- Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350°F for 1 hour or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before cutting.
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).