HAM AND ASPARAGUS STRATA

The savory bread pudding called strata has become one of America’s favorite egg casseroles. Strata means layers and layering is almost all you have to do to make one. Once you’ve poured on the custard, bake or microwave the strata right away or cover and refrigerate it for several hours or even overnight. With a cold mixture, allow a little more cooking time to serve up a quick meal whenever you need it the next day.

12 to 16 (1/2-inch thick) slices French or Italian bread (about 4 oz.)
1 cup (4 oz.) shredded low-moisture, part-skim mozzarella or Italian blend cheese, divided
1 cup (4 oz.) chopped cooked lean ham, divided
8 ounces fresh asparagus spears, cut into 1-inch pieces (about 2 cups)
6 eggs
1 cup skim or low-fat milk
2 tablespoons lemon juice
1/4 teaspoon garlic powder

Preheat oven to 350 degrees F. Evenly coat 8-inch square baking dish with spray.

Layer half of the bread slices on bottom of dish. Sprinkle with 1/2 cup of the cheese, 1/2 cup of the ham and 1 cup of the asparagus pieces. Cover with the remaining bread slices, laying them flat or in a shingled pattern. Sprinkle with the remaining cheese, ham and asparagus spears.

In medium bowl, beat together eggs, milk, lemon juice and garlic powder. Pour evenly over layers.

Cover dish with aluminum foil. Bake in preheated 350 degree F oven until thermometer inserted near center reads 160 degrees F and/or knife inserted near center comes out clean, about 40 to 45 minutes.

TO COOK IN MICROWAVE:
Cover dish with plastic wrap instead of foil. Microwave on full power 5 minutes. Rotate dish 1/4 turn. Microwave on 50% power, rotating dish 1/4 turn each 3 to 5 minutes, until thermometer inserted near center reads 160 degrees F and/or knife inserted near center comes out clean, about 10 to 12 minutes.

Servings: 6
Source: American Egg Board