Spring breakfast strata
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs | |
| 3 | cups | Milk |
| 1 | tablespoon | Dijon mustard |
| 2 | teaspoons | Dried basil |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Butter or margarine, melt |
| 2 | tablespoons | All-purpose flour |
| 2 | cups | Cheddar, shred |
| 1 | pounds | Ham, cube |
| 10 | ounces | Frozen cut asparagus, thaw, or- |
| 2 | cups | Cut fresh asparagus, cook |
| 2 | cups | Fresh mushrooms, slice |
| 10 | cups | Cubed bread |
Directions
In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9 baking dish. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350~ for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Source: Taste of Home. MM Waldine Van Geffen vghc42a.
Posted to EAT-L Digest 01 Mar 97 by Molly Rood <rogue@...> on Mar 2, 1997.