Easter Brunch The Easy Way
Easter is less than a week away and if you’re like me you still haven’t decided what to serve on that big day. Fortunately for me I have a small crowd this year so instead of the usual Easter ham or lamb, I’ve decided to make a breakfast strata. Strata means layers and is most often comprised of cheese, eggs and bread.
Similar to a quiche or frittata, it’s a make ahead dish that usually requires refrigeration from overnight to one hour before baking. The beauty of this dish is you can customize it with the addition of almost any ingredients including meat, veggies and spices.Served warm it is perfect with a side of fruit or a nice salad. And best of all it requires almost no effort on your part so you can enjoy Easter brunch too.
I decided to do a test run this weekend and make an Asparagus Strata from our delcious collection at Recipe4Living. Since asparagus is in season and there is also ham in this recipes I figured it would be a great combination for an Easter brunch. And the best part about this recipe is that it has only 9 ingredients and except for the asparagus I had all the ingredients at home. Putting the strat together took less than 20 minutes and then I just popped it in the refridgerator overnight. About and hour before we were planning on eating I put it in the oven and it came out golden brown and perfect. In fact, my youngest son liked it and he doesn’t eat green vegetables.
12 slices white bread
12 oz. sharp cheddar cheese, diced
1 1/2 lb. fresh asparagus, trimmed
2 C. diced cooked ham
3 C. milk
2 Tbs. minced onion
1/2 tsp. salt
1/4 tsp. dry mustard
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13×9-in. baking pan. Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
Bake, uncovered, at 325 degrees for 55 minutes or until top is light golden brown. Let stand 10 minutes before serving.
Yield: 6-8 servings
I plan on serving this again on Easter Sunday with some warm rolls and butter, a fruit salad and lamb cake for dessert. I’m expecting this will go down as the most enjoyable, least stressful brunch in history!