Apr 3, 2011

Spring Brunch Bake Success!

This morning I made a recipe I hadn't done in at least a year, called "Spring Brunch Bake." It's a strata with sautéed asparagus, sweet red pepper, and sweet onion with cheddar & jack cheese. Delicious! I think it's time to add this entree back to the regular line up in honor of spring. It's also great with a little chopped ham added, although I usually serve the meat on the side because we host so many vegetarians.

Here is the recipe:
Spring Brunch Bake

1/2 cup butter
1 pound asparagus, trimmed and cut into one inch pieces
1 medium sweet red pepper, chopped
2/3 cup sweet onion, chopped
8 cups cubed French bread (I usually remove the bottom crust)
2 cups shredded cheese, divided (we use Costco's 4 cheese shredded blend)
1 cup cooked cubed ham (optional, usually I don’t use it)
8 eggs (or 1 carton egg beaters)
2 1/2 cups milk
1/2 tsp marjoram
1/2 tsp salt
1/8 tsp pepper

Melt butter over medium heat in medium sized skillet. Add vegetables and cook until softened, stirring occasionally, 3-5 min. In a large bowl, combine eggs, milk, and seasoning. In a buttered 9x 13 baking dish layer bread cubes, ham, vegetables and 1 cup shredded cheese. Pour egg mixture evenly over bread. Cover and refrigerate 12-24 hours. Bake, uncovered, at 350 degrees 45-55 min. until golden and puffed. Sprinkle remaining one cup cheese evenly over top and bake until cheese melts. Serves 12. ( I often divide into 2 equal sized glass 8x8 pans and freeze half for another time).