Ham Asparagus & Swiss Strata (Overnight Brunch Casserole)

Prepare the asparagus. Bring a pot of salted water to a boil and set up an ice‑water bath.

Blanch the asparagus for 2–3 minutes, then transfer it immediately to the ice bath to stop the cooking and keep the spears bright and crisp. Once cooled, cut the asparagus into 1-inch pieces and set aside.

Spray a 9×13‑inch baking dish with cooking spray. Cube about 12 ounces — roughly half of a large loaf of French bread — and spread half of the cubes evenly across the bottom of the dish.

Next, spread half of the diced ham (1 cup) and half of the chopped asparagus stems over the bread. Save the asparagus tips for the top of the strata — they’ll be the most visible and give it a nice, finished look.

Sprinkle with half of the shredded cheese.

In a large mixing bowl, whisk together 2 cups of milk, 8 large eggs, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of onion powder, and 1/2 teaspoon of garlic powder.

Repeat the layers using all of the remaining bread, then add the rest of the ham and the asparagus tips, and finish with all of the remaining cheese on top.

Pour the egg mixture evenly over the casserole, then gently press the layers down with a spatula so the bread absorbs the liquid. Drizzle with 2 tablespoons of melted butter, cover, and refrigerate for at least an hour or overnight.

Preheat the oven to 350°F and bake the strata uncovered for 45–50 minutes, until the top is golden and the center is set.

Let it cool for 12–15 minutes before cutting so the pieces hold together nicely.

Enjoy!

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