Cheddar-Bacon-Asparagus Strata

Cheddar-Bacon-Asparagus Strata

Maureen O'leary 9

"I made this for my family last Easter and it was devoured. It is easy to assemble and tastes great. A real family pleaser."
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9 h 45 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add the asparagus, cover, and steam until bright green but still crunchy, about 5 minutes. Remove asparagus and set aside.
  3. In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until smooth and well combined.
  4. Grease a 9x13-inch baking dish. Layer the bread slices into the bottom of the dish, cutting and fitting extra slices as needed to fill spaces. Sprinkle 1 cup of Cheddar cheese over the bread, followed by the diced onion. Arrange asparagus spears and red bell pepper in a layer over the onion. Sprinkle crumbled bacon over the red bell pepper; top with another layer of bread slices, cutting and filling in spaces as before. Pour the egg-milk mixture evenly over the casserole, and refrigerate overnight.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the casserole for 50 minutes; sprinkle 1 cup shredded Cheddar cheese over the top of the casserole, return to the oven, and bake until the cheese is melted and bubbling and a knife inserted into the center of the casserole comes out clean, 10 to 15 more minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



The three major food groups ~ bacon, asparagus, cheese ~ all baked together resulting in one delicious brunch recipe. Instead of steaming the asparagus, I simply cut into bite-sized pieces and ...

Really easy and good! I added more spices such as hot pepper flakes and parsley.

This was good and very simple to make. I halved the recipe and used an 8x8 Pyrex dish which worked very well. I had an abundance of leftover Easter ham, so I used that in place of the bacon. It'...

I served it for Easter brunch. The taste and texture were great, but it wasn't as visually pleasing as I would like it to be, and it was a hard to serve because the asparagus spears made it hard...

Very tasty! The only thing I changed was I left out the red pepper. Didn't really like the sound of it in there, and I'm glad I didn't add it. I brought it to a dinner party, and everyone really...

My family gobbled this up Christmas morning. A hard group to please all around; not one negative comment and barely a piece left for me!

Wonderful. Served for guests and they all thought it was delicious.

While mine is definitely a custom version, I think that since I primarily stuck with the original recipe, that I can safely rate the original. Changes: halved the recipe; did not steam aspara...