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Sooo Delicious! My mom makes this every year for Christmas breakfast! Everyone loves it! If you make extra it tastes great reheated too!
For those who don’t indulge in even half hams because they are just too much ham for two persons, I found the most amazing ham at Costco. It is in their deli section near the sliced meats. A solid chunk of delicious applewood smoked ham, trimmed so there is virtually no fat, no bone at all. $2.49/lb. Sealed in sturdy plastic shrink-wrap. Pieces are various sizes. I was able to get a smallish one for around $7.50. Froze half; have been slicing the rest for (wonderful) sandwiches. Lean, extremely flavorful. No waste. A great bargain. It will be great in this.
Can I use frozen asparagus pieces? No need to blanch then, right?
I’m guessing you should be fine with frozen asparagus without blanching.
Yum! Assembled this last night and baked it for dinner tonight. I would describe it as savory baked French toast. The husband and I couldn’t stop eating it and there’s only half a pan left. Thanks for a great, all-purpose, make-ahead breakfast casserole.
What’s the best substitution for Gruyere cheese?
Comte, Fontina or Jarlsberg.
Swiss or Emmentaler has worked well for me.
Big hit, little guy loved it!! Thank you!
With egg casseroles I have found that if you butter and then flour the pan the casserole will come out of the pan cleanly. I just found at the local Safeway a Flour cooking spray that works great for this.
What a tasty strata! Love the ham and asparagus combo!
I just made this lovely strata. The color and texture and taste are amazing. Another hit. Thanks Elise.
Made this strata for Easter Brunch and it was a hit! I did use 2 more eggs than what it called for and that is the only change I made. I let it sit for a couple of hours but the next time I will make it the night before.
This recipe is great to make ahead and would also be a great Xmas Day, New Year’s Day or whatever the occasion was. It allows you time with the family as it is made ahead so you’re not constantly at the stove while everyone else is socializing!! Thanx Elise … great recipe!
Has anyone tried this recipe with gluten free bread?
This looks lovely. I have some cubed bread (rustic baguette) that I cut a while ago for something that I didn’t end up making. So the cubes are totally dried out and hard. Is it okay to use these in this recipe, or will they remain too hard? If so, do they need to be browned, or can they be used as is? Thanks!
looks delish. have a ham piece that’s a little too smokey to eat ‘plain’ so this might be the dish to use it in.
have to say tho’, that it’s interesting you l listed the ice bath water in the list of ingredients. don’t know that I’ve seen it that way before
Super organized, that Elise! You don’t want to have to scurry around when the asparagus is still cooking, even if off the heat…
Loved this! Made it for dinner last evening! Looking forward to leftovers!
I love this! Since we are already having ham with the meal I’m going to sautee leeks in a little bacon grease to give it some extra flavor. You’re recipes are always so timely Elise!
I’m planning on making this for Easter, however a ham is already on the menu. If I substitute bacon, should I cook it before hand or put it in the casserole raw?
Definitely cook the bacon first, not crispy though, just cooked through.
I know that you’ve answered a similar question, but is it necessary to parboil the asparagus at all? Seems to me with all the baking time, the asparagus will turn to mush. No? Thanks – looks wonderful!
You can try skipping the blanching if you want. If you do, please let us know how it turns out for you. I found that blanching the asparagus resulted in the perfect texture and doneness in this recipe. You don’t want the asparagus to be crunchy or too firm in this strata.
I may be the only person on the planet who can’t get excited about asparagus in springtime. Any chance broccoli might work instead?
Hi Denise! Sure, broccoli will work too. You’ll want to blanch it, just as you would the asparagus.
You have cream in the recipe, what level of “heaviness” cream?
I use heavy whipping cream. You can use as heavy of a cream as you like.
This will be my Easter brunch headliner with veggie sausage substituting for ham. I am a huge fan of stratas – you can’t go wrong with them.
Question – do you remove the bread crust? I think I would enjoy a little added chewiness.
Thank you for this and all of your other delicious recipes.
Hi Mary Ann, we keep the crust mostly on. Though you can trim some of it off if you want. Either way. I hope you like it!