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Holiday Breakfast Strata

Featured in the Honolulu Star-Advertiser on December 21, 2011.



Holiday Breakfast Strata

  • 1 pound asparagus, tough stem ends snapped off, cut into 2-inch lengths
  • 1 loaf (3/4 pound) crusty, artisan-style bread, cut into 1-inch cubes
  • 3 ounces thinly sliced prosciutto, cut into 1/2-inch-thick strips
  • 1 1/4 cups shredded Parmesan cheese
  • 1/2 cup chopped fresh chives
  • 6 large eggs
  • 3 1/2 cups low-fat milk
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper


  1. Preheat oven to 350°F.
  2. Lightly coat a 9 x 13 x 2-inch baking pan with vegetable spray.
  3. In a medium pot, steam asparagus and cook until bright green and barely tender, about 2 minutes.
  4. Drain and rinse with cold water.
  5. Spread half the bread cubes in baking pan.
  6. Top with half the prosciutto, asparagus, cheese, and chives.
  7. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese, and chives.
  8. In a medium bowl, whisk eggs, milk, lemon peel, salt, and pepper to blend.
  9. Pour evenly over layered ingredients.
  10. Cover and chill at least 1 hour.
  11. Bake until center of strata is set and top is lightly browned, 40 to 50 minutes.
  12. Serve warm or at room temperature.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
330 calories, 15 g fat, 6 g saturated fat, 185 mg cholesterol, 900 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g sugar, 20 g protein


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