You know spring is here when you start to see fresh asparagus in your local markets in abundance!. What I like about this recipe is that you can serve it for breakfast or brunch or even for dinner with a salad. This dish can also be prepared 24 hours in advance so your mealtime prep is a breeze.
Bacon Asparagus Strata
8 strips of bacon
1 bunch of fresh asparagus, cut into 1 inch pieces (discard tough ends)
1 red bell pepper, chopped
1 yellow onion, chopped
12 slices dry French bread, cut into 1/2 inch cubes (about 8 cups)
2 cups shredded Swiss cheese (12 ounces)
3 cups milk
3 tablespoons Dijon mustard
Salt and pepper
Lightly coat a 3 quart rectangular baking dish with cooking spray; set aside.
In a large frying pan, cook bacon until crisp and reserve 1 tablespoon of bacon grease in the same pan. Add the asparagus, red pepper and onion to the pan and cook over medium heat until vegetables begin to brown and soften, about 5-7 minutes.
In a medium bowl, combine the cooked bacon and vegetables and mix together. Cool for 5 minutes.
Place half the bread cubes in the prepared baking dish. Top with half the bacon/vegetable mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon/vegetable mixture and cheese.
In a large bowl, beat eggs with a whisk, then add milk, mustard and salt and pepper and whisk together.
Carefully pour egg mixture over the bread cubes in dish. Using the back of a spoon, gently press down on the layers to moisten all of the bread. Cover dish with plastic wrap and chill for 2 hours (or up to 24).
Preheat oven to 325F. Bake uncovered for 50-60 minutes or until puffy and golden brown. Let stand for 10 minutes before serving.
Recipe adapted from Better Homes and Garden
Picture found on Google Images