Say hello to your new favorite brunch recipe! This Overnight Asparagus and Feta Strata is the ultimate make-ahead meal, which means less stress in the morning and more time enjoying coffee with your loved ones. It’s a savory, satisfying bread pudding loaded with vibrant spring vegetables, tangy feta, and fresh basil. The magic happens overnight as the bread soaks up the rich egg custard, resulting in a dish that’s wonderfully moist on the inside with a perfectly golden top. It’s elegant enough for a special occasion but easy enough for a lazy weekend!
Ingredients
• PREP: 30 minutes | CHILL: 4 to 24 hours | BAKE: 70 minutes | STAND: 10 minutes | OVEN: 325°F / 165°C | MAKES: 6 servings
• 4 cups / 225g whole grain bread cubes, preferably day-old
• 1 pound / 450g fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup / 150g chopped onion, from 1 large onion
• 2 cups / 60g fresh baby spinach
• 6 large eggs
• 1 cup / 240ml fat-free milk
• 1⁄8 teaspoon sea salt or kosher salt
• 1⁄8 teaspoon freshly ground black pepper
• 2 roma tomatoes, thinly sliced
• 1⁄2 cup / 56g reduced-fat or regular feta cheese, crumbled
• 1⁄4 cup / 10g snipped fresh basil
Instructions
1. Prepare your baking dish by greasing a 2-quart rectangular pan. Arrange half of the bread cubes in a single layer on the bottom.
2. In a covered medium saucepan, cook the asparagus and onion in a small amount of boiling water for 2 to 3 minutes, or just until tender-crisp. Stir in the spinach until it wilts, then immediately drain the vegetables well. Spoon half of the asparagus mixture over the bread in the dish. Top with the remaining bread cubes, followed by the rest of the asparagus mixture.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this custard mixture evenly over the layers in the baking dish. Use the back of a large spoon to gently press down, encouraging the bread to absorb the liquid. Arrange the tomato slices over the top, then sprinkle with the feta cheese and fresh basil.
4. Cover the dish with foil and refrigerate for at least 4 hours or up to 24 hours.
5. When ready to bake, preheat your oven to 325°F / 165°C. Bake the strata, covered, for 30 minutes. Uncover the dish and bake for about 40 minutes more, or until the center is set and an instant-read thermometer registers 180°F. Let the strata stand for 10 minutes before slicing and serving to allow it to set completely.
Nutritional Information
• PER SERVING: 247 calories
• Total Fat: 9 g (3 g saturated fat)
• Cholesterol: 216 mg
• Sodium: 419 mg
• Carbohydrates: 27 g
• Fiber: 7 g
• Protein: 18 g
Pro Tips
• Use stale, day-old bread for the best texture. Dry bread acts like a sponge, soaking up the custard beautifully without becoming overly soggy.
• Feel free to customize the vegetables. Sautéed mushrooms, bell peppers, or sun-dried tomatoes make fantastic additions or substitutions.
• Don’t skip the chill time. This crucial step allows the bread to fully absorb the egg mixture, which is the secret to a perfectly textured, cohesive strata.
• For an extra touch of richness, swap the feta for crumbled goat cheese or shredded Gruyère.
FAQ
Q: Can I make this vegetarian strata vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a high-quality plant-based milk like unsweetened soy or oat milk. For the eggs, create a custard using a liquid vegan egg replacer or a mixture of silken tofu, nutritional yeast, and black salt (kala namak). Substitute the feta with a store-bought vegan feta or a homemade tofu-based version.
Q: How can I make this asparagus strata gluten-free
A: To make this recipe gluten-free, simply substitute the whole grain bread with your favorite day-old gluten-free bread. The rest of the ingredients are naturally gluten-free, but always double-check product labels for cross-contamination if you have a severe allergy.
Q: What’s the best way to store and reheat leftover strata
A: Store any leftover strata in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual slices in the microwave for 1-2 minutes or place the entire dish, covered with foil, in a 325°F (165°C) oven until heated through, about 15-20 minutes.
Q: Can I add more protein to this vegetarian breakfast casserole
A: Absolutely! To boost the protein content, you can increase the amount of feta cheese, use a protein-fortified milk like soy milk, or stir in a cup of rinsed white beans or chickpeas along with the asparagus mixture for a delicious and satisfying plant-based protein addition.
