Asparagus & Black Forest Ham Strata

Talk about a local feast of flavours! This combines Ontario asparagus, pork, dairy and eggs. Make it the night before and cook in the morning for a fabulous breakfast, brunch or lunch (plus savour leftovers warm or cold)!


  • 1 ½ cup (375 mL) milk
  • 4 Ontario raised eggs
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • salt & pepper to taste
  • 1 bunch Ontario asparagus ends removed and chopped into bite sized pieces
  • ½ cup chopped green onions approximately 5 green onions
  • 500 g Ontario Black Forest Ham deli meat cut into bite sized pieces
  • 8 cups (2 L) cubed day-old egg bread your choice
  • 1 cup Ontario cheddar cheese shredded


  • Grease 9x11 baking dish. In a large bowl, whisk milk with eggs, mustard, paprika, salt & pepper. Add asparagus, green onions, ham and bread, toss to coat then let stand for 15 minutes or until bread has absorbed the egg mixture. If your bread is very dry, you may need to add an additional egg and splash of milk to ensure the mixture is very moist.
  • Transfer to greased dish. Cover with foil and let rest in fridge (overnight) or bake in preheated oven set to 350°F (180°C) for 50 to 60 minutes or until golden brown on top. In the last 10 minutes of cooking time, remove foil and sprinkle with cheese. Cool for about 5 minutes before cutting to help the strata hold its shape when plated.


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