Here is a terrific recipe to serve as part of a brunch buffet. It's different than the standard strata, but can still be made the day beforehand. If part of a large buffet, this will serve 12 people. I also suggest you use the Search feature on this site and look for a great quiche recipe posted by Debbie D. called Chicken-Pecan Quiche. If you are having 30 or 40 people, add another main dish, perhaps a roast turkey breast with small rolls to make sandwiches. Add a mixed fresh fruit salad, and a green salad or one like the Asparagus and Potato salad below, which is perfect for spring. Enjoy your party!

Jackie’s Deviled Brunch Casserole
Serves 8

For the Deviled Eggs:
8 hard-cooked eggs
1 1/2 tsp. finely chopped onion
1/2 tsp. dry mustard
1/2 tsp. salt
3 tbsp mayonnaise
1 tsp. Worcestershire sauce
for the cheese sauce:
3 tbsp butter
2 tsp. chopped onion
3 tbsp flour
2-3/4 cup milk
1 1/2 cup grated cheddar cheese
1/2 tsp. salt
Other Ingredients:
8 large, thin slices of good quality ham, sliced in half lengthwise (if you like country ham, Smithfield ham works very well, as would prosciutto)
3 (10-oz.) packages frozen chopped spinach, defrosted and squeezed dry (or 3 cups of cooked fresh spinach)
1 1/2 cups corn flakes, crushed
1/4 cup melted butter

Arrange spinach in an 8x12-inch casserole dish that has been lightly sprayed with cooking spray. The spinach must be as dry as possible or it will make your casserole watery. Season spinach with salt and pepper.

Make deviled eggs by slicing hard cooked eggs in half and scooping out yolks. Mash yolks with the next 5 ingredients. Fill whites with the stuffing. Wrap each stuffed egg half with a half slice of the ham and place in a single layer, cut sides up, on top of the spinach.

In a saucepan, melt 3 tbsp. butter, add onion and simmer until completely soft but not brown. Add flour and stir for 2 minutes to cook flour, but do not allow to brown. Slowly whisk in cold milk (if you add it too fast, it will make lumps). Stir and simmer until sauce thickens. Stir in cheese until melted and season with salt. Pour sauce over deviled eggs. Can be made ahead to this point and refrigerated until the next morning. Bring to room temperature (at least 30 minutes) before baking.

Preheat oven to 350F degrees. Mix melted butter and crushed corn flakes very well and sprinkle over casserole. Bake for 30-45 minutes or until bubbling hot in center. Allow to rest for 5-10 minutes before serving.Roasted Asparagus Potato Salad
Serves 12+

2 lbs. asparagus spears, tough ends trimmed away
2-3 tablespoon olive oil
Salt and freshly ground black pepper
5 pounds small red skinned new potatoes
Water
1 medium red onion, halved lengthwise and cut into very thin half-moon slivers
1/2 cup wine vinegar (white, red, sherry, or champagne)
2/3 cup Dijon mustard
Zest and juice of 1 large lemon
1-1/2 cups extra-virgin olive oil
1 TBL Kosher salt (or 1-1/2 tsp. table salt)
Freshly ground black pepper
1/3 cup finely minced fresh flat-leafed parsley (or use a mixture of fresh herbs of your choice)

Preheat oven to 450. Trim, wash and dry the asparagus. Spread them on a large sheet pan in one layer. Drizzle with the 2-3 tablespoons oil - just enough to barely coat them completely. Season lightly with salt and pepper. Roll around to coat. Roast about 10 minutes, or until barely tender when pierced with a knife. They should be quite firm. Remove from oven and cool; then cut into 1-1/2-inch pieces.

Simmer the potatoes in salted water to cover in a 6-quart pot for 20 minutes, or until tender with a little firmness at the center. Cool and cut into 1/2-inch thick slices.

Make dressing in a blender by blending vinegar, lemon juice and zest, and mustard until thoroughly combined. With machine running, drizzle in the olive oil until emulsified (this will be quite thick - a couple of times I've had trouble getting the entire amount of oil to emulsify, so I didn't add the whole amount of oil). Season with salt and pepper.

Mix the asparagus, potatoes and onion in a large bowl and gently toss with dressing and herbs. Taste for seasoning. Serve at room temperature. (If making this the day before, I suggest you dress with only half the dressing ahead of time, and toss with the remaining dressing just before serving, otherwise the potatoes soak up all the dressing and it seems dry).