Individual Ham and Asparagus Strata! A perfect individual brunch item for the lucky ladies in your life on Mother’s Day!
Mother’s Day is fast approaching and around my mothers’ house… it’s just another day. Granted she loves the phone calls and visits from her kids, but usually we just do what she wants to do. Not going to lie, usually it’s working around the farm. There’s no days off when you live on this farm (or really any farm when you’re raising livestock). I at least try to fix her a nice meal on Mother’s Day and this year I am going to pull out this lovely Ham and Asparagus Strata served in individual ramekins. This dish is prepared with everything fresh and produced on our farm. Except for the pork; we bought a hog off of a neighbor and then had it processed
This dish is quick and easy. Doesn’t take much time to throw together which gives you more time with mama! The fresh ingredients really makes this dish stand out. Who doesn’t love fresh veggies?
Garden season is here and you better get that garden ready so you can harvest some fresh produce as well! We’re getting hit with some bad storms here right now… lots of rain, hail, and damaging winds. I decided not to plant any of my tomatoes because I didn’t want them getting hurt, so they’re going to have to wait to go in. What’s your favorite thing to grow in your garden??
Anyways… lets get to the yummy goodness of this Ham and Asparagus Strata that your mother is sure to love.
- 1 cup asparagus, trimmed, cut into 1" pieces
- 2 slices bread, 1/2" cubes
- 4 eggs
- 2/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 2 green onions, thinly sliced
- 3/4 cup ham, cubed or sliced thin (see notes)
- Preheat the oven to 325*F and grease two 6 ounce ramekins (can use larger ones as well).
- In a small bowl, beat the eggs, salt and pepper.
- Layer half of the bread crumbs in the bottom of both dishes followed by the cheese, garlic powder, onion, half of the ham and asparagus.
- Continue layering with the remaining bread, add the milk and egg mixture, pressing the bread into the egg if sticking out, and top with the remaining ham and asapargus.
- Bake at 325* for 35 minutes or until eggs are no longer runny.
- Remove from oven and serve.
- **Ham--you may used left over ham from say Easter or you may even used sliced or shaved ham.**
- **This recipe will easily double or triple**
I’ve teamed up with some of the Bloggerettes who are also sharing some lovely brunch ideas because well we’re just cool like that 🙂 Go check the ladies out!!
I hope everyone has a fantastic Mother’s Day this year and don’t forget… your mother shouldn’t just feel the love on this one day, but every day!
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Thanks for stopping by!!!