Cheddar Bacon Asparagus Strata with Sourdough
A savory breakfast casserole layering crispy bacon, tender asparagus, and sharp cheddar between sourdough bread slices, bound together with a custard of eggs and milk. The dish is studded with caramelized onions and sweet red bell peppers for depth and color. Perfect for weekend brunch gatherings or make-ahead entertaining, this strata delivers comfort-food satisfaction with vegetable substance. The garlic sourdough base absorbs the custardy egg mixture overnight, creating a rich, custardy interior while the top cheese layer turns golden and crispy.
Ingredients
- 1 ½ pounds bacon
- 1 pound asparagus
- 8 large eggs
- 2 cups milk
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon bell pepper seasoning blend, or favorite spice mixcajun seasoning, italian herbs, or smoked paprika0.75 tablespoonflavor profile change
medium
- 1 pound sourdough bread loaf, garlic-sourdough, sliced
- 2 cups cheddar cheese, shredded, extra-sharp, divided
- ½ cup Vidalia onion, chopped, or other sweet onion
- 1 cup red bell pepper, chopped
Instructions
- 1
Cook bacon until crisp, drain on paper towels, then chop or crumble.
- 2
Steam asparagus until tender-crisp.
- 3
Whisk eggs, milk, dry mustard, salt, black pepper, and bell pepper seasoning until well-blended.
- 4
Grease a 9x13-inch casserole dish and arrange bread slices in a single layer on bottom, trimming and filling gaps as needed.
- 5
Spread one cup cheddar cheese over bread.
- 6
Layer chopped onion over cheese.
- 7
Lay asparagus spears in a single layer over onion.
- 8
Spread chopped red bell pepper over asparagus.
- 9
Distribute bacon over bell pepper.
- 10
Arrange remaining bread slices in a layer over bacon, trimming and filling gaps.
- 11
Whisk egg mixture again, then pour slowly over entire casserole, ensuring bread is well soaked.
- 12
Cover and refrigerate at least eight hours or overnight.
- 13
Preheat oven to 350F.
- 14
Remove cover and bake for 50 minutes.
- 15
Sprinkle remaining one cup cheese over top and bake 10-15 minutes more until cheese melts completely.
- 16
Let stand five minutes before cutting and serving.
Tips
Overnight refrigeration is key: it allows the bread to fully absorb the custard, creating a creamy interior instead of a dry or undercooked center.
Use extra-sharp cheddar for bolder flavor, and reserve the second cup for topping so it melts into a golden crust in the final bake.
Steam asparagus to tender-crisp rather than fully soft to prevent it from turning mushy after sitting in the custard overnight.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze after assembly as the bread-custard structure breaks down.
Assemble completely, cover, and refrigerate up to 24 hours before baking. This actually improves flavor and texture.
Serve warm, cut into squares. Pairs well with fresh fruit, a simple green salad, or fresh-squeezed juice.
Common Mistakes
Do not skip the overnight rest to avoid bread that is dry or insufficiently custard-soaked.
Do not cover the dish during the final 10-15 minutes of baking to avoid steaming and to allow cheese to brown.
Do not overbake after adding the final cheese layer to avoid a hard, burnt top crust.
Substitutions
medium
FAQ
Can I make this strata ahead of time?
Yes, assemble completely, cover, and refrigerate up to 24 hours before baking. The flavors meld and the bread absorbs custard more evenly with longer sitting time, so overnight or longer is ideal.
What if I don't have a 9x13-inch dish?
Use any casserole dish of similar volume. Adjust baking time slightly: shallower dishes may bake faster (check at 40 minutes), deeper ones may need 5-10 minutes longer. Watch for the center to set and cheese to melt.
How long can I keep leftovers?
Refrigerate covered for up to 3 days. Reheat individual portions in a 325F oven for 10-15 minutes. Do not freeze after assembly; the bread texture deteriorates significantly.