Start by browning some italian sausage in a hot pan…
When your sausage is cooked through add some diced asparagus and season it with a bit of salt and pepper.
Sautee this for just a few minutes, you want your asparagus to still have a bit of a crunch to it.
Grab a loaf of crusty sourdough bread and cut it into cubes.
If you don’t like sourdough, french bread would be nice too.
Throw your cubed bread into a buttered (or Pam) baking dish…
and top it with a couple handfuls of shredded cheddar and monterey jack cheese.
Now spoon your asparagus and sausage over the top of your bread and cheese.
Don’t worry, there’s more cheese coming.
Part two of your strata:
Take 8 eggs…
and 3 cups of milk…
and mix them together.
To that add 1 tablespoon of Worcestershire sauce,
1 teaspoon of ground mustard,
(I’m kind of in love with ground mustard at the moment.)
and a dash of pepper and salt.
Mix, mix, mix!
Pour your egg mixture over your bread and asparagus,
and top this with a few more handfuls of your cheddar and jack cheese.
See, I wasn’t lying. More cheese!
Now cover your strada with plastic wrap and pop it into the fridge for at least two hours. You can keep it in there until dinner that night, or breakfast in the morning.
You want your bread to soak up a good amount of the egg and milk.
So mine was sitting in the fridge all day & now we are ready to eat it!
Take off your plastic wrap and pop it into a 350 degree oven for 45 minutes or until a knife inserted near the middle comes out clean.
Pretty! I love the way the egg puffs everything up in the middle, and the bread on top is perfectly crunchy.
This is a perfect, easy, yummy, use what you have in the fridge dinner for a busy weeknight.
Or it makes a lovely breakfast/brunch on a lazy weekend!
- 1 package of italian sausage
- 1 bundle of asparagus
- 1 loaf of sour dough bread cubed
- 8 eggs
- 3 cups of milk
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of ground mustard
- 3 cups combined of shredded cheddar and jack cheese
- salt and pepper to taste.