Bacon Asparagus Strata with Roasted Red Peppers
Published in
2 min readFeb 13, 2017
Bacon Asparagus Strata with Roasted Red Peppers is delightful for a Valentine’s brunch, or anytime. Pair it with a fresh fruit salad and a mimosa or do like we did and put it with our Raspberry Almond Crumble for a double treat on a morning breakfast tray!
Ingredients
- 8 Strips bacon, chopped and cooked crisp
- 1 1/2 cups asparagus, fresh, cut into 3/4-inch pieces
- 3/4 cup roasted red bell peppers, jarred, drained and chopped
- 1 large loaf Italian bread, cut into 1/2-inch cubes
- 3 1/2 cups white cheddar, shredded
- 8 large eggs
- 3 cups whole milk
- 2 tablespoons Dijon mustard
- 1 tablespoon kosher salt
- 1/4 teaspoon crushed red pepper
Foodie Byte: This can also be made into ramekins for individual servings. Grease lightly, follow layering instructions and bake 30 minutes or until puffed and golden.
Instructions
- Preheat oven to 325°F.
- Lightly grease a large rectangular baking dish.
- In a bowl, combine bacon, asparagus and roasted red peppers.
- Place half of the bread crumbs on the bottom of baking dish. Spread a layer of bacon mixture and half of the cheese. Repeat layers with remaining bread crumbs, bacon mixture and cheese.
- In a large bowl, whisk in eggs, adding in milk, mustard, salt and red pepper flakes.
- Pour the egg mixture over the bread mixture in the dish.
- Gently press down on the layers with the back of a spoon or hands to moisten the bread.
- Cover and chill at least two hours but up to 24 hours ahead.
- Remove from refrigerator 20 before baking.
- Bake uncovered for 50–60 minutes or until puffed and golden.
- Let rest 10 minutes before serving.
Originally published at www.foodchannel.com.