Preheat the oven to 350°F/180°C/gas 4. Butter a
small 4-cup/960-ml ovenproof baking dish.
Remove the crusts from the bread and cut into
slices; you should have about 3 cups. Lay the
slices across the baking dish, slightly
overlapping and allowing some edges to hang
over the sides.
Whisk together the eggs and milk in a large
bowl. Stir in half of the cheese and season
with salt and pepper. Pour three-fourths of the
egg mixture over the bread cubes.
Peel the bottom half of the asparagus and break
off the stem ends where it snaps naturally.
Discard any woody stems.
Layer the mortadella over the bread and top
with asparagus spears. Pour the remaining egg
mixture over the top and finish with the
remaining cheese. At this point, you can bake
the strata immediately, or cover with plastic
wrap/cling film and refrigerate overnight for a
surprise breakfast in bed.
Bake the strata until just set, 30 to 35
minutes. Let cool slightly, sprinkle the top
with chopped chives, and serve in the baking
dish.
P.S. Double this recipe easily for a large
crowd, and watch it disappear at every New
Year's Brunch or potluck. Bake for 1 hour in a
9-by-13-in/23-by-33 cm pan.
Originally Submitted
11/7/2015
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