Today I’ve got another easy egg casserole for you! If you’re thinking that I make eggs a lot, you’d be right. They’re just so versatile and easy, and I just love that they work for breakfast, lunch, and dinner.
After making crème brûlée for my mom’s birthday (which was really just a good excuse to play around with my new kitchen torch, though the crème brûlée was delicious!), I had more egg whites than I knew what to do with. Originally, I figured I’d just throw them into a frittata for lunch one day during the week. But, I wanted something a bit more substantial. So, I decided to mix things up and make a simple strata instead.
Eggs are a blank canvas, and just about anything goes… But, one of my favorite combos to serve with eggs is ham and asparagus. Fortunately, I had both of those in the freezer. I’ve rediscovered frozen vegetables at my local grocery store since they seem to have a better selection of frozen organic veggies than fresh ones. And, they don’t spoil the day after I get them home from the store. That’s a discussion for another day… But, having a freezer stocked with some organic asparagus spears and ham leftover from my Christmas dinner was just what I needed for an impromptu strata.
This is one of those dishes that looks pretty and elegant, but it couldn’t be easier to make. I happen to love having eggs for lunch, but it’d be a perfect breakfast for entertaining guests, too. Whenever you decide to give it a try, I’m pretty sure it will be a hit!
Of course, if you don’t happen to have 8 egg whites in your fridge, you could substitute 1 egg for every 2 egg whites.
Ham and Asparagus Strata
(Serves 4 – 6)
- 8 egg whites
- 3 eggs
- 1/3 cup milk
- 1 heaping tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 3 cups cubed bread (day old, dry bread is best)
- 6 ounces diced (cooked) ham
- 10 ounces frozen asparagus spears, thawed
- 2 ounces sharp white cheddar cheese, shredded
Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish and set aside.
In a mixing bowl, combine the egg whites, eggs, milk, and Dijon mustard. Season with salt and pepper. Whisk until well combined.
Place the cubed bread in the bottom of the prepared baking dish. Spread the ham in a layer on top of the cubed bread. Pour the egg mixture down over the ham and bread, and let the mixture sit for about 10 minutes.
Arrange the asparagus spears on top of the strata and sprinkle with the cheddar cheese.
Bake for approximately 60 minutes, until the eggs are set and the top is golden. Serve warm.