Bacon Asparagus Strata
- 8 slices Hempler’s Applewood Smoked Bacon
- 1 bunch medium size asparagus, trimmed and cut into 2″ pieces
- 5 cups French bread cubes
- 1-1/2 cups shredded Mifroma Cave Aged Gruyère, grated
- 1/2 cup onion, chopped
- 1/2 red bell pepper, chopped
- 12 eggs
- 1 cup milk
- parsley, chopped
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
Cook the bacon in a skillet over medium heat until evenly browned. When cool, cut crosswise into 1/4″ strips.
Place asparagus in a steamer and steam until bright green but still crunchy, about 5 minutes. Remove asparagus, place in a bowl of ice water to cool; drain and set aside.
In greased 3-quart baking dish spread half of the bread cubes. Top with half the cheese, bacon, asparagus, onion and red bell pepper. Top with remaining bread cubes, cheese, bacon, asparagus and pepper.
In bowl whisk together 6 eggs and the milk. Pour the egg-milk mixture over the casserole, and refrigerate overnight.
Preheat oven to 325°. Bake uncovered for 30 minutes. Remove from oven. With the back of a spoon, press 6 yolk-sized indentations and crack an egg into each. Sprinkle chopped parsley over the eggs. Bake
20 more minutes or until eggs are set.
Cut into squares and serve.