- asparagus stems 150g, cut into 1” pieces
- garlic bread 3 slices or 2 English muffins, cut in half
- Colby-Monterey Jack cheese 1 cup, divided
- ham slice ½ cup, cubed
- Red bell pepper ¼ cup, chopped
- Eggs 3 large • 130 kcal
- Milk 1 cup • 49 kcal
- Salt ½ teaspoon • 1 kcal
- Black pepper powder ¼ teaspoon
- Mustard powder ½ teaspoon
This is not the usual strata recipe but is a perfect egg-dish that can be served both for breakfast or brunch. In fact, it can also be served as a side dish for dinner as well. So, wait no more and enjoy this really simple take on the flavorful and delicious egg dish!
Boil the asparagus stalks in water until crisp-tender. Drain and then immediately put it in chilled water for a minute.
Drain the asparagus again and keep it aside. Place bread slices in the baking dish evenly so that no empty space is left.
Layer half of the cheese evenly over the bread followed by ham and red bell pepper. In another bowl, whisk eggs, milk, salt, black pepper, and mustard until well blended. Pour egg mixture into the baking dish and cover it.
Transfer the baking dish into the refrigerator overnight. Next day, preheat the oven to 175 degrees C.
Evenly sprinkle the cheese on top and then transfer the baking dish in the oven for about 20 minutes or until it is lightly brown on top.
Cool slightly, slice, and serve!
You can use either slightly old garlic bread slice or English muffin slice to layer at the base of the baking dish.
Nutritional information (per serving): 152 Calories, 8.8g Total fat (4.6g Saturated fat, 0.9g Polyunsaturated fat, 1.4g Monounsaturated fat), 116.1mg Cholesterol, 525.7mg Sodium, 216.7mg Potassium, 7.2g Total carbohydrates (0.6g Dietary fiber, 2.9g Sugars), 11.3g Protein