Ham-Asparagus (Broccoli) Strata
Jan. 4th, 2021 04:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredMy first recipe of 2021 for ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
cookbook_challenge! Since I really don't fancy writing out all the ingredients and instructions for the recipe, I have decided to include a picture of the recipe. If it's blurry or hard to read, let me know and I'll see what I can do, as well as rethinking my approach for the next recipe.
Ingredients:
4 English muffins, torn or cut into bite size pieces (4 cups)
2 cups cubed cook ham or chicken (10 ounces)
1 10 ounce package frozen cut asparagus or frozen cut broccoli, thawed and well drained, or 2 cups cut-up fresh cooked asparagus or broccoli
4 ounces process Swiss cheese, torn, or process Gruyere cheese, cut up
4 beaten eggs
1/4 cup dairy sour cream
1 1/4 cups milk
2 tablespoons finely chopped onion
1 tablespoon Dijon-style mustard
Instructions:
1. In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus, and cheese. Top with the remaining English muffin pieces.
2. In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper.* Pour evenly over layers in dish. Cover and chill 2 to 24 hours.
3. Bake, uncovered, in a 325 degree Fahrenheit oven for 60 to 65 minutes or until the internal temperature registers 170 degrees Fahrenheit on an instant-read thermometer. Let stand ten minutes before serving.
*Note: If using chicken, add 1/4 teaspoon salt.
Thoughts and Variations:
I used white English muffins, ham, fresh raw broccoli and Gouda cheese. I know the recipe says frozen or cooked broccoli (or asparagus), but that was more work than I wanted and I figured the hour in the oven would be enough. In regards to the cheese, I had planned to use Swiss, but I couldn't find any at the store and I thought Gouda would be good for melting (it was.)
I'm not certain I used the right kind of casserole dish; it called for a 2-quart square one, and mine is rectangular, so my dish may have been bigger. After everything was spread in the dish and I poured the egg mixture on top, there was a lot sticking up that wasn't covered. This didn't change as it baked, so the top layer of English muffins got rather crispy, while the bottom is a little soggy. The ham was mostly exposed too, so it got a little tough/chewy, but it still tasted alright. The cheese melted beautifully and the broccoli cooked enough to be mostly soft without being mush. I let it chill in the fridge for about 18 hours, so I'm not sure if chilling it less would have affected the cook time.
It was a little hard to eat, on account of it falling apart on me, but it was yummy. It was a little hard to get everything in one bite, but the flavours played well together and it wasn't too creamy or too heavy for me. I'm not sure if I'd make this one again, and I'm definitely going to have leftovers all week, but I'm pleased with how it turned out and don't regret making it.
cookbook_challenge! Since I really don't fancy writing out all the ingredients and instructions for the recipe, I have decided to include a picture of the recipe. If it's blurry or hard to read, let me know and I'll see what I can do, as well as rethinking my approach for the next recipe.Ingredients:
4 English muffins, torn or cut into bite size pieces (4 cups)
2 cups cubed cook ham or chicken (10 ounces)
1 10 ounce package frozen cut asparagus or frozen cut broccoli, thawed and well drained, or 2 cups cut-up fresh cooked asparagus or broccoli
4 ounces process Swiss cheese, torn, or process Gruyere cheese, cut up
4 beaten eggs
1/4 cup dairy sour cream
1 1/4 cups milk
2 tablespoons finely chopped onion
1 tablespoon Dijon-style mustard
Instructions:
1. In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus, and cheese. Top with the remaining English muffin pieces.
2. In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper.* Pour evenly over layers in dish. Cover and chill 2 to 24 hours.
3. Bake, uncovered, in a 325 degree Fahrenheit oven for 60 to 65 minutes or until the internal temperature registers 170 degrees Fahrenheit on an instant-read thermometer. Let stand ten minutes before serving.
*Note: If using chicken, add 1/4 teaspoon salt.
Thoughts and Variations:
I used white English muffins, ham, fresh raw broccoli and Gouda cheese. I know the recipe says frozen or cooked broccoli (or asparagus), but that was more work than I wanted and I figured the hour in the oven would be enough. In regards to the cheese, I had planned to use Swiss, but I couldn't find any at the store and I thought Gouda would be good for melting (it was.)
I'm not certain I used the right kind of casserole dish; it called for a 2-quart square one, and mine is rectangular, so my dish may have been bigger. After everything was spread in the dish and I poured the egg mixture on top, there was a lot sticking up that wasn't covered. This didn't change as it baked, so the top layer of English muffins got rather crispy, while the bottom is a little soggy. The ham was mostly exposed too, so it got a little tough/chewy, but it still tasted alright. The cheese melted beautifully and the broccoli cooked enough to be mostly soft without being mush. I let it chill in the fridge for about 18 hours, so I'm not sure if chilling it less would have affected the cook time.
It was a little hard to eat, on account of it falling apart on me, but it was yummy. It was a little hard to get everything in one bite, but the flavours played well together and it wasn't too creamy or too heavy for me. I'm not sure if I'd make this one again, and I'm definitely going to have leftovers all week, but I'm pleased with how it turned out and don't regret making it.
