This scrumptious Spinach Artichoke and Asparagus Strata is the perfect brunch casserole, perfect for Mother’s Day or weekend brunch. Packed with layers of fresh veggies, cheese and bread in a flavorful egg custard, this breakfast strata will be a hit with your friends and family.
There reall is no better dish for a spring brunch. The fresh veggies with a hint of spice and fresh sourdough bread with layers upon layers of cheese – all baked in a rich egg custard – seriously, it’s flavor overload. Don’t be surprised if your guests ask you for seconds and pester you for the recipe. I used a fresh sourdough bread that I got at my local bakery and that added a ton of flavor. The spinach wilted down so quick so what looks like a lot really is not. The best thing is you can always adapt the recipe to your liking.
This Spinach Artichoke and Asparagus Strata is the perfect make ahead breakfast dish. Just make everything the night before, slide it into the fridge and let it chill overnight. The next morning, heat the oven, remove the strata from the fridge and sprinkle with a bit of Parmesan and bake it for 45 minutes. Your guests will think you worked on this for hours.
For your next brunch, make this Spinach Artichoke and Asparagus Strata and watch how quickly it disappears!
On to the recipe:
Gather your ingredients
Look at this gorgeous spring asparagus
It’s all about the layers
Drenching the layers of cheese, veggies and sourdough in a rich custard
Look at this lovely
Shall I make you a plate?
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