ASPARAGUS AND TOMATO STRATA
The best thing about this breakfast or brunch dish is that you can assemble it the night before, and just pop it in the oven the next morning! Perfect after a late night with friends/ overnight guests. Almost any vegetables and coked meats can be used, ie. sausage and red peppers, broccoli and ham, etc. (just be sure to pre-cook any meats!) Of course you can swap out cheeses, too, for endless variety!
Provided by TinyBubbles
Categories Vegetable
Time 1h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Butter a 13x9 baking dish.
- Cook Asparagus in salted, boiling water just until crisp-tender. Drain.
- Whisk together first 7 ingredients, then sprinkle generously with pepper.
- Butter both sides of each slice of bread. Arrange half of the slices in the bottom of the prepared baking dish. Pour half of the egg mixture over slices.
- Top with half the fontina cheese, half the asparagus and sliced tomatoes.
- Repeat layering. Sprinkle tomatoes on top with a bit more oregano and pepper. Let sstand at least 20 minutes before baking, occasionally pressing bread down to submerge. * can sit overnight in fridge, covered.
- Bake until peffed and brown, about one hour. Cool slightly before cutting.
Nutrition Facts : Calories 594.9, Fat 37.4, SaturatedFat 21.3, Cholesterol 263.2, Sodium 1053.8, Carbohydrate 39.9, Fiber 4, Sugar 7.5, Protein 26
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love