Ham, Asparagus & Goat Cheese Strata

Pairs best with Chateau Ste. Michelle Columbia Valley Cabernet Sauvignon

Serves: 12

  • 1 Tbs butter plus extra to grease the pan
  • 1/2 Tbs olive oil
  • ½ cup yellow onion 1/2” dice
  • 8 oz ham diced
  • 1½ cup fresh asparagus, cut into ½” pieces 12 eggs
  • 1 ¾ cup milk
  • 1 loaf challah, cut into 1” pieces, about 9 cups
  • 8 oz Beecher’s Flagship Cheese or good white cheddar
  • 4 oz goat cheese
  • 1 tsp smoked paprika
  • Pinch cayenne pepper
  • 2 tsp kosher salt
  • ¼ tsp fresh ground black pepper
  • 1 Tbs Dijon mustard
  1. Lightly butter the inside of a 3 qt casserole dish. Set aside. 
  2. Heat a medium sauté pan over medium high heat, add 1 Tbs butter, olive oil and the onions. 
  3. Sauté for 3-4 minutes until translucent, then add the ham. 
  4. Sauté for 1 minute, add the asparagus and cook for 30 seconds more. 
  5. Remove from the heat and cool. 
  6. In a medium bowl, beat the eggs well and then whisk in the milk, smoked paprika, Dijon mustard, 2 tsp kosher salt. 
  7. Place the bread in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally. 
  8. Put half of the mixture in the bottom of the prepared casserole dish, top with ½ of the asparagus/ham mixture, ½ of the cheese, & all of the goat cheese. 
  9. Cover that with the rest of the bread mixture and top with the asparagus/ham mixture and the grated cheese. 
  10. Place in a preheated 300 degree oven for about 45 minutes or until the internal temperature reads 165 degrees. 
  11. Let rest for 15 minutes before serving.

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