Ingredients
- 1 pound asparagus, tough ends snapped off, cut into 1" lengths (3 cups)
- 2 teaspoons olive oil
- 3 oz (4 slices) Canadian bacon, diced
- 1 large onion, chopped
- 5 large eggs
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 cups milk
- 4 cups cubed whole-wheat bread (4 slices, crusts removed)
- 1 cup grated Swiss or Cheddar cheese
Preparation
Step 1
Steam asparagus until just tender, 3-4 minutes. Refresh under cold running water and drain well.
Heat oil in a large skillet over medium-high heat. Add bacon and onion; cook, stirring often, until onion is softened and light golden, 3-5 minutes. Remove from heat and add the asparagus; stir to coat.
Whisk the eggs, mustard, S & P in a medium bowl until blended. Whisk in milk.
Coat a 9 x 13 baking dish with cooking spray. Spread bread cubes in the prepared baking dish. Sprinkle with the onion, bacon and asparagus mixture, and the cheese. Slowly pour the egg mixture over the strata, covering it evenly. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 350 degrees. Bake strata, uncovered, until light golden and set, 40-50 minutes. Let stand for 5 minutes, then serve hot.