Ham, Mushroom and Asparagus Strata | PCC Natural Markets

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Ham, Mushroom and Asparagus Strata

Serves: 12

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This layered bread and egg casserole with ham, mushrooms and asparagus is perfect for spring brunches.


These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat oven to 350° F. Generously butter a 9-inch square baking dish.

In a large bowl, whisk together eggs, milk, cream, salt and pepper. Add bread and stir to combine. Let sit for 30 minutes.

Meanwhile, heat oil in a large sauté pan over medium heat. Cook shallots until soft, about 5 minutes. Add garlic and mushrooms and cook until mushrooms release their juices and start to brown, 10 to 12 minutes. Stir in asparagus and cook until bright green, 3 to 4 minutes. Season to taste with salt and pepper; remove from heat.

Add vegetable mixture, herbs, ham and cheese to bread mixture; fold gently to combine. Transfer to the prepared baking dish and cover with foil. Bake until custard is set around the edges, about 1 hour. Remove foil and continue to bake until golden and custard is completely set, an additional 20 minutes. Cool for 30 minutes before serving.

Recipe by Jackie Freeman, PCC Chef

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