Stratas are the new frittatas, haven't you heard? Please a crowd with this mouth-watering dish that pairs well with Chateau Ste. Michelle wines.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
368 Calories
Recipe Instructions
Step 1
Preheat oven to 300 degrees F. Lightly butter the inside of a 3-quart casserole dish. Set aside.
Step 2
Heat a medium saute pan over medium-high heat; add butter, olive oil, and onion. Saute for 3 to 4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus, and cook for 30 seconds more. Remove from heat and cool.
Step 3
In a medium bowl, beat eggs well and then whisk in milk, smoked paprika, Dijon mustard, kosher salt, and cayenne pepper. Place the challah pieces in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally.
Step 4
Put 1/2 of the mixture in the bottom of the prepared casserole dish. Top with 1/2 of the asparagus-ham mixture, 1/2 of the Cheddar cheese, and all of the goat cheese. Cover with the rest of the bread mixture, asparagus-ham mixture, and cheese.
Step 5
Bake in the preheated oven for about 45 minutes or until the internal temperature reads 165 degrees F. Let rest for 15 minutes before serving.
Ingredients
12 eggs
1 ¾ cups milk
¼ teaspoon ground black pepper
2 teaspoons kosher salt
1 pinch cayenne pepper
½ tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
4 ounces crumbled goat cheese
1 tablespoon butter, plus extra to grease the pan
½ cup yellow onion, diced
8 ounces ham, diced
1 ½ cups asparagus, cut into 1/2-inch pieces
1 loaf challah, cut into 1-inch pieces
8 ounces quality white cheddar cheese (such as Beecher's Flagship)
