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Savory Prosciutto and Asparagus Egg Strata

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A creamy custard-soaked strata layered with tender asparagus, salty prosciutto, and melted cheese, perfect for an elegant yet easy breakfast or brunch.

Ingredients

Scale
  • 6 cups cubed day-old French bread or sourdough (about 230 grams)
  • 6 ounces thinly sliced prosciutto, roughly chopped
  • 1 bunch (about 1 pound) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup shredded Gruyère or sharp white cheddar (about 100 grams)
  • 8 large eggs, room temperature
  • 2 cups whole milk or half-and-half (480 ml)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • Pinch of nutmeg
  • Optional: 2 tablespoons chopped fresh chives or parsley for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the middle.
  2. Trim woody ends from asparagus and cut into 1-inch pieces. Blanch in boiling water for 2 minutes until bright green and tender-crisp. Drain and set aside.
  3. Cube about 6 cups of day-old French bread into roughly 1-inch pieces. Spread on a baking sheet and toast lightly in the oven for 5 minutes to dry out further.
  4. In a large bowl, whisk together 8 large eggs, 2 cups whole milk or half-and-half, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and a pinch of nutmeg until smooth and slightly frothy.
  5. In a 9×13-inch casserole dish, layer the toasted bread cubes evenly. Sprinkle chopped prosciutto and blanched asparagus evenly over the bread. Scatter shredded Gruyère or cheddar on top.
  6. Slowly pour the egg mixture over the layered ingredients, pressing gently with a spatula to help the custard soak into the bread. Let rest for 10 to 15 minutes.
  7. Bake uncovered for 45 to 50 minutes until the top is golden brown and a knife inserted in the center comes out clean but custard remains creamy inside.
  8. Let the strata cool for 5 to 10 minutes before serving. Garnish with chopped fresh chives or parsley if desired.

Notes

Use day-old or stale bread for best custard absorption. Blanch asparagus to keep it tender and vibrant. Let strata rest after pouring custard for even soaking. Tent with foil if top browns too quickly. For gluten-free, swap bread with gluten-free bread or cooked potatoes. Variations include vegetarian (skip prosciutto), dairy-free (use plant-based milk and cheese), and seasonal vegetable substitutions.

Nutrition

Keywords: prosciutto, asparagus, egg strata, breakfast casserole, brunch, creamy custard, savory strata, easy breakfast, make-ahead

Find it online: https://pokirecipes.com/savory-prosciutto-and-asparagus-egg-strata-easy-recipe-for-perfect-breakfast/