– 8 large eggs – 2 cups whole milk – 1 tablespoon Dijon mustard – 6 cups cubed day-old bread – 1 ½ cups cooked diced ham – 1 bunch asparagus, trimmed and chopped – 1 cup shredded cheddar cheese – 1 small onion, finely diced – 1 tablespoon olive oil – ½ teaspoon salt – ¼ teaspoon black pepper
1
Chop ham, dice onions, trim and cut asparagus into 1-inch pieces. Lightly sauté onion and asparagus in olive oil until tender.
2
Layer bread cubes evenly in a greased baking dish. Top with sautéed vegetables, diced ham, and shredded cheese.
3
Whisk eggs, milk, Dijon mustard, salt, and pepper in a large bowl. Pour the egg mixture evenly over the bread and fillings.
4
Cover and refrigerate the strata for at least 6 hours or overnight to let the flavors meld and the bread fully soak.
5
Bake at 350°F for 45–50 minutes, or until golden brown and set in the center. Let rest 10 minutes before slicing and serving.
6
Serve warm with a side salad or fresh fruit for a balanced, satisfying meal. Great for Easter brunch or weekend gatherings!