Sesame crusted asparagus and red pepper strata

Sesame Crusted Asparagus and Red Pepper Strata

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Sesame Crusted Asparagus and Red Pepper Strata is a delightful twist on the classic strata dish. The combination of tender asparagus and roasted red peppers, coated in a crunchy sesame crust, creates a flavorful and satisfying meal. Perfect for brunch or a light dinner, this dish is easy to prepare and impressively delicious. The layers of creamy cheese, fluffy eggs, and crispy vegetables make every bite a delightful surprise.

Keywords: sesame, asparagus, red pepper, strata, brunch

sesame crusted asparagus and red pepper strata details

Sesame crusted asparagus and red pepper strata, recipe Rating: 4.7
Number of votes:125

Ingredients

6 cups mixed bread cubes, crusts removed (preferably whole grain bakery breads)

2 cups asparagus, cut into 1/2-inch lengths

2 cups diced red pepper

1/2 cup sliced scallions

6 eggs, beaten

1/2 cup nonfat yogurt

2 cups milk (I use 2%)

1 teaspoon salt

2 teaspoons Dijon mustard

Freshly ground pepper to taste

3 cups cheddar cheese, shredded

1 Tablespoon sesame seeds

Paprika

Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray. Blanch asparagus and red pepper for one minute. Drain and dry on paper towels. Thoroughly blend eggs, yogurt, milk, salt, pepper, and mustard. Pour 1/3 of egg mixture into bottom of pan. Layer as follows: 1/2 of bread cubes, 1/2 of asparagus and red pepper, 1/2 of scallions, and 1/2 of cheddar cheese. Pour another 1/3 of egg mixture over ingredients. Repeat layer as before. Pour remaining egg mixture over layers. Using a spatula, press ingredients down into egg mixture to moisten. Allow to soak for five minutes. Repeat two more times to ensure that all ingredients are moistened. Sprinkle top with sesame seeds and paprika.

Bake for approximately 45 minutes until puffed and golden, or refrigerate overnight and bake as instructed. Enjoy!

Serves: 6 to 8