This breakfast strata recipe, loaded with onions, leeks and asparagus, is a great way to serve eggs to a crowd for brunch. This healthy breakfast casserole is lightened up by using less bread, low-fat milk and more vegetables. The egg mixture and vegetables can be made ahead, but plan to put the strata in the oven to bake about 1 hour before you want to serve it.

Julee Rosso
Source: EatingWell Magazine, May/June 2013


Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Cut bread into 1/4-inch cubes. Whisk eggs in a large bowl. Whisk in milk, wine (or another 1/2 cup milk), dry mustard, nutmeg, salt and pepper. Stir in the bread. Let stand at room temperature while you prepare the vegetables. (If baking the next day, cover and refrigerate the egg mixture.)

  • Heat oil in a large skillet over medium heat. Add onions, leek and garlic; cook, stirring frequently, for 5 minutes. Reduce heat to low and continue cooking very gently, stirring occasionally, until the onions have a little color and appear almost melted, 30 to 45 minutes more.

  • Meanwhile, bring 1 inch of water to a boil in a medium skillet. Add asparagus, cover and cook for 2 minutes. Drain and let cool; pat dry.

  • Coat a 9-by-13-inch baking dish (or similar 3-quart dish) with cooking spray.

  • When the onions are done, stir in scallions (or chives) and cook, stirring for 2 minutes. Transfer to the prepared baking dish and spread into an even layer. Sprinkle the asparagus over the onion mixture. (If baking the next day: cover and refrigerate the vegetables in the baking dish.)

  • If the egg mixture and vegetables were refrigerated overnight, remove from the refrigerator, uncover and let stand at room temperature for 1 hour.

  • Preheat oven to 350 degrees F.

  • Scatter strips of prosciutto over the vegetables. Stir 1/4 cup cheese, parsley, mint and lemon zest (if using) into the egg mixture until well combined, then pour the egg mixture over the vegetables. Sprinkle the remaining 1/4 cup cheese over the top.

  • Bake the strata just until firm to the touch in the middle and an instant-read thermometer inserted into the center registers at least 160 degrees F, 30 to 40 minutes. Remove from the oven, very carefully cover with foil to keep warm and let rest for 20 to 30 minutes before serving.


Make Ahead Tip: Prepare egg mixture (through Step 1) and vegetables (Steps 2-5) and refrigerate separately for up to 1 day; remove from the refrigerator about 1 hour before baking (2 hours before serving).

Nutrition Facts

227 calories; protein 15.4g 31% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 4.2g; fat 11.8g 18% DV; saturated fat 3.8g 19% DV; cholesterol 288.2mg 96% DV; vitamin a iu 1120.7IU 22% DV; vitamin c 8.4mg 14% DV; folate 103.6mcg 26% DV; calcium 143.7mg 14% DV; iron 2.6mg 14% DV; magnesium 35mg 13% DV; potassium 329mg 9% DV; sodium 598.6mg 24% DV; thiamin 0.1mg 13% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
overall it was an ok casserole type dish but the tastes just weren't right. Specifically the lemon zest and the mint. The whole thing just didn't need those flavors. Not sure I'd make it again even with tweaking the recipe. It wasn't horrible but it wasn't great either. Read More
Rating: 4 stars
Delicious as well as lovely Tried this last night but only made half the recipe for the two of us which also provided ample leftovers. Followed the instructions and prepped ingredients ahead but refrigerated separately; brought up to room temperature; combined and baked. The nutmeg did not appeal so left it out. Also used speck rather than prosciutto since it was the option on hand. Delicious - will make again. Pros: Most ingredients prepped ahead easy to cut in half Read More