Bacon Asparagus Strata Recipes

Steps:

• In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Steps:

• Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
• Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top.
• Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
• When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
• Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.

Steps:

• Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
• In a medium bowl, combine bacon, asparagus, and red peppers.
• Place half of the bread cubes in the prepared baking dish.
• Top with half of the bacon mixture and half of the cheese.
• Repeat layers with remaining bread cubes, bacon mixture, and cheese.
• In a big bowl, beat eggs with a whisk; beat or whisk in milk, mustard, salt, and cayenne pepper.
• Carefully pour egg mixture evenly over bread mixture in dish.
• Using the back of a spoon, gently press down on layers to moisten all of the bread.
• Cover dish with plastic wrap and chill for 2 to 24 hours.
• Preheat oven to 325°; bake, uncovered, for 50-60 minutes or until puffed, golden, and set.
• Let stand for 10 minutes before serving.

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.

Steps:

• Lightly coat a 3 quart rectangular baking dish with cooking spray set aside In a med bowl combine bacon, asparagus and red peppers 2. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture and cheese 3.In a large bowl beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt and cayenne pepper Carefully pour egg mixture evenly over bread mixture in dish using the back of a spoon gently press down on layers to moisten all the bread Cover dish with plastic wrap and chill for 2 to 24 hours 4.Preheat oven to 325 degrees Bake uncovered 50-60 mins or until puffed golden and set Let stand for 10 mins before serving Makes 12 servings

Steps:

• Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetables are soft, about 3 to 5 minutes. Remove vegetables from pan and set aside.
• Preheat broiler.
• Off heat, coat same skillet with cooking spray. Arrange break slices tightly in bottom of skillet.
• In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan cheese.
• Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through on the top, about 4 to 5 minutes.
• Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining tablespoon of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.
• NOTES:.
• If you don't have an oven-proof skillet, cover the handle with aluminum foil before broiling.