Asparagus Pancetta Gruyere Breakfast Strata

Christmas breakfast is the most amazing meal of the year!

I decided to make a breakfast strata similar to one some family friends make. Ended up buying some of the ingredients and just throwing them together, hoping it would turn out as good as theirs. 

It was delicious!! We always have cinnamon rolls at Christmas. But I was not feeling the sugary treats. I wanted the magnificence of this savory delight to last forever. I might make one tomorrow. And for New Years Day. And every Sunday for the rest of my life. 

If you know me at all, you will probably know that I have an incredible affection for the Christmas season. However, I am not one of those people that gets sad when it's over. It basically just means that we are that much closer to the next Christmas! I do not really understand why people are not as joyful as they are at Christmas all the time! I know I am!

So I am going to continue to make holiday treats and spread the spirit.  Enjoy this recipe foodies!

Asparagus Pancetta Gruyere Breakfast Strata

Yields 20 Servings

• 8 oz. Pancetta, chopped
• 1 cup Onion, diced
• 1 tablespoon Butter
• 8 Large Eggs
• 2 1/2 cups Nonfat Milk
• 1 tablespoon Dijon Mustard
• 1 1/2 cup Gruyere Cheese, shredded
• 3/4 pound Whole Grain Loaf of Bread, cut into 1-inch cubes
• 15 Asparagus Spears, cut into 1-inch pieces
• Salt and Pepper
• 1/2 cup Asiago Cheese, shredded

Butter a 9x13" baking dish.

In a small pan cook the pancetta on medium-high heat for about 4 minutes. Add the chopped onion and cook until the onion has become soft and translucent. Remove from heat.

In a large bowl, blend together the eggs, milk, mustard, and gruyere with a handheld mixer. Stir the asparagus and pancetta into the egg mixture. Scatter the bread chunks evenly in your greased baking dish. Pour the egg mixture over the bread till it is evenly coated, try to make sure the asparagus and pancetta is spread about evenly as well! Cover in plastic wrap and let chill in fridge for at least 12 hours, or overnight. 

When you are ready to bake, remove from the strata from the fridge and let sit at room temperature while the oven preheats to 350 degrees. Sprinkle the strata with the asiago cheese, and season with salt and pepper. Bake for 40-45 minutes until the strata no longer jiggles in the middle. It should be firm when touched and the edges should be golden. Enjoy!