Asparagus & Crimini Strata

Scott and I had the honor of hosting Christmas morning brunch this year and with 13 people in our little kitchen I needed a few easy dishes that I could prepare in advance or throw together at the last minute. I chose to make a Smoked Salmon Frittata, Pomegranate & Blueberry Yogurt Parfait with Toasted Flax Seeds, Homemade Orange Cinnamon Rolls and a Breakfast Strata.

The original recipe was inspired by the Breakfast Strata recipe in the Pure Flavor Cookbook. My favorite cookbook to-date, I love using the basic recipes Kurt provides as he encourages you to experiment with ingredients you have on hand. The following is my adaptation of his original recipe. Enjoy!

Asparagus & Crimini Strata
Preheat Oven 325

6 Large Eggs
1/4 tsp Kosher Salt
1/4 tsp Pepper
5 cups Rosemary Croutons (Recipe Follows)
8 oz or ~2cups Shredded White Cheddar (i.e. Dubliner)
4 oz Crumbled Goat Cheese
6 Slices Crispy Bacon, Crumbled
1 Shallot, diced
2 Cloves Garlic, diced
1 bunch Asparagus, chopped
8 oz Crimini Mushrooms, sliced
3 oz Parmesan, grated

Saute Shallots and Garlic in a little olive oil until transparent.

Combine cheeses, asparagus, mushrooms and shallot mixture. (this can be done a day in advance.)

Scramble eggs and add to vegetable mixture. Add bacon and breadcrumbs. Pour into a baking dish. Sprinkle with Parmesan.

Bake for 35 minutes rotating the dish half way through. The middle should spring back to your light touch. Let sit for 10 minutes before serving.

Rosemary Croutons
Preheat Oven 350

1 loaf Rosemary Sourdough, cubed**
1/2 cup Olive Oil
1/3 cup Grated Parmesan
1 tsp Garlic Powder
1 tsp Pepper
Kosher Salt to Taste

Toss all ingredients together in a large bowl. Put bread cubes in a single layer on baking sheets and place in oven for about 10 minutes. Stir and bake for another 10 minutes. Stir and bake every 3-4 minutes until crispy. Let cool.

** If you can't find rosemary bread use plain sourdough and mix in 1 Tbs fresh rosemary, minced.