Recipes: Bacon Asparagus Strata with Roasted Red Peppers

• Prep Time:35 minutes
• Cook Time:50 minutes
• Serves:12

 

Tagged:
bacon asparagus strata with roasted red peppers, breakfast, raspberry almond crumble, savory, valentine's day,

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! Read more at our Valentine's Day Breakfast article.

 

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.

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

Preparation

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.

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