A wonderful breakfast or brunch idea. Healthy, delicious and easy to prepare. It can be made the night before and simply baked in a preheated oven.
|2 tbsp||(30 mL) Butter|
|1||(8 oz/227 g) Package sliced mushrooms|
|1/2||Bunch asparagus, tough stems removed, chopped|
|Salt and pepper|
|3 1/2 cups||(875 mL) Whole milk (3 %)|
|2 tsp||(10 mL) Dry mustard|
|1||(175 g) Package Schneiders® Country Naturals® Smoked Uncured Black Forest Ham, cut into thin strips|
|10||Slices Dempsters® Smart® 16 Bread, cut into cubes|
|1 cup||(250 mL) Grated Cheddar or Swiss cheese|
LIGHTLY COAT a 9” X 13” (3.5 L) rectangle baking dish with butter.
HEAT butter in a large skillet over medium high. Add onion, mushrooms and asparagus. Season with salt and pepper. Sauté for 4-5 minutes or until mushrooms are brown and soft.
WHISK eggs, milk, mustard powder, salt and pepper in a large bowl. Add sautéed vegetables and ham. Gently stir in bread cubes. Pour mixture into prepared pan and cover with plastic wrap.
REFRIGERATE overnight or for a minimum of 12 hours.
PREHEAT oven to 375˚F (190˚C). Place strata on a rimmed baking sheet and bake in preheated oven for 50 minutes or until set in the middle. Sprinkle with cheese and bake an additional 10 minutes or until cheese is bubbly.
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