Sesame crusted asparagus and red pepper strata
Sesame Crusted Asparagus and Red Pepper StrataThis article was published by: Matthew
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- 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
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
Reference: Sesame crusted asparagus and red pepper strata
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