Bacon Asparagus Strata

You know that quiet sort of Sunday morning where the sunlight comes in soft and a little sideways? I made this bacon asparagus strata on one of those. The smell of the bacon crisping up – that warm, almost smoky richness – started creeping down the hallway before the coffee had even finished. And then, the asparagus, fresh and bright and green like the start of spring, brought some lightness into it all. Honestly, the whole house felt full before anyone took their first bite. It’s the kind of thing you can make just because, or to make someone feel really cared for. I do it for both.

Why You’ll Crave It

• Layered and flavorful – every bite gives you something new, something cozy
• The custard-soaked bread gets just the right amount of puff and crisp edges
• Bacon adds that savory punch – but the asparagus balances everything out
• You can make it ahead, pop it in the oven, and call it brunch perfection
• It somehow feels both elegant and homey (and I love that)

The first time I made this, my brother said it tasted like “a hug in food form” – and I’ve been making it ever since.

What You’ll Need

• 8 slices bacon: thick-cut if you can find it, cooked until properly crisp
• 1 cup chopped fresh asparagus: trimmed and sliced into 1-inch bits, firm and bright green
• 8 large eggs: just give them a quick crack into a clean bowl
• 2 cups milk: whole milk works best for richness, but 2% is okay
• 1 cup shredded cheddar cheese: sharp is my favorite, gives a punch
• 6 cups cubed crusty bread: day-old is great, something with chew – like sourdough or a rustic white
• 1/2 teaspoon salt: sea salt, just enough to bring everything out
• 1/4 teaspoon black pepper: cracked fresh, adds a tiny bit of bite
• 1 tablespoon chopped fresh herbs (optional): thyme or parsley adds extra color and brightness

Easy How-To

Get your oven ready

Set it to 350°F (that’s 175°C if you’re outside the States). It’ll have time to heat while you prep.

Cook your bacon

Use a skillet, medium heat, and let the bacon take its time getting crispy. Drain on paper towels, then crumble or chop once it’s cooled a bit.

Sauté the asparagus

In the same skillet – don’t waste that gorgeous bacon fat unless you have to – toss in the asparagus. Sauté for just 3-4 minutes. It’ll turn bright green and soften slightly. Don’t overdo it.

Whisk your eggs and milk

In a large bowl, whisk together the eggs, milk, salt, and pepper. It doesn’t have to be perfectly smooth, just well blended.

Layer your ingredients

Grease a baking dish (9×13 is about the right size). Scatter half the bread in the bottom. Then half of the bacon and asparagus over that. Repeat it all – bread, bacon, asparagus – so it’s nicely layered.

Add the custard

Pour your egg mixture slowly over everything. Press down lightly with a spatula if some bread is poking up. It needs to soak for a bit – I usually let it sit 10-15 min if I’m not doing it overnight.

Top with cheese

Sprinkle the cheddar all over the top. It’ll melt and go golden in the oven, really lovely.

Bake

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15-20 until the top’s golden brown and the center doesn’t jiggle much. It should smell… well, it’ll smell amazing.

Cool and slice

Let it rest at least 5 minutes before serving. It’ll settle, and be much easier to serve without falling apart.

Good to Know

• If the top starts browning too fast, just lay a piece of foil over it loosely – nothing fussy
• You can actually prep this entirely ahead, night before, and bake it cold from the fridge – I just give it about 10 more minutes in the oven
• Leftovers? They reheat surprisingly well – I even like it cold, as a midnight snack, but maybe keep that to yourself

Serving Ideas

• Serve with baby arugula tossed in lemon and olive oil for contrast – or a bowl of cut fruit for something soft and cool alongside

Top Tricks

• Use slightly stale bread if you can – fresh bread can go a bit too soggy, but older bread drinks up the custard like magic

Frequently Asked Questions

Can I use a different type of bread?

Absolutely. Sourdough brings a lovely tang, croissants make it extra rich, and sturdy whole grain adds a nutty depth. Just avoid super-soft sandwich loaves – they tend to fall apart too easily.

How long can I store leftovers?

Three days in the fridge is about the limit. Tightly covered. Reheat in the oven or microwave – though the oven helps bring back that crusty top.

Can I make it vegetarian?

Yes – skip the bacon and add sautéed mushrooms, or even roasted red peppers. Maybe swap the cheddar for smoked gouda or another bold cheese for that added depth.

Can I prep this the night before?

Definitely. That’s actually my favorite way to do it. Just cover tightly and refrigerate overnight. Plan to bake it a few minutes longer – around 10 – since it’ll be cold going in.

What can I serve with bacon asparagus strata?

It’s quite filling on its own, but a simple green salad, steamed asparagus tips, or even roasted tomatoes make lovely accompaniments. Or a tangy vinaigrette to cut the richness.