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  • 2 teaspoons Food Club unsalted butter
  • 3/4 (15-ounce) loaf Challah bread, cut into ½-inch slices
  • 1 pound thinly shaved ham
  • 1 pound Gruyère cheese, shredded (about 4 cups)
  • 2 large Roma tomatoes, thinly sliced
  • 1 bunch asparagus (about 1 pound), cut crosswise into 1½-inch pieces (about 3 cups)
  • 15 large eggs
  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh thyme leaves plus additional for garnish (optional)
  • 1/4 teaspoon Food Club salt
  • 1/8 teaspoon Food Club ground black pepper


  1. Grease 13 x 9-inch or 3-quart glass or ceramic baking dish with butter.
  2. In bottom of prepared dish, evenly layer half the bread, tearing to fit if necessary, and half the ham, cheese, tomatoes and asparagus; repeat layers with remaining half of each ingredient.
  3. In large bowl, whisk eggs; add cream, thyme, salt and pepper, and whisk until blended. Evenly pour egg mixture over layered ingredients; cover and refrigerate at least 4 hours or up to overnight.
  4. Preheat oven to 350°. Bake strata, uncovered, 1 hour or until top is golden brown, toothpick inserted in center comes out clean and internal temperature reaches 165°. Let stand 10 minutes; sprinkle with thyme, if desired, to serve.

  • 404 Calories
  • 23g Fat (12g Saturated)
  • 328mg Cholesterol
  • 903mg Sodium
  • 17g Carbohydrates
  • 1g Fiber
  • 28g Protein

2 Responses to Ham, Asparagus & Gruyère Strata

  1. Kathy L. says:

    Have you tried this recipe with egg substitute? Was it successful?

    • Dena Zigun says:

      Kathy, we’ve not tried this with egg substitute. Its more likely to work with a “egg beaters” type substitute, but may not be the best recipe for replacing eggs with something like flax seed meal or chia. If you do try the recipe with egg substitute, please let us know how it works out!