Shelly's Recipe

BACON ASPARAGUS STRATA

Category: Breakfast Casseroles

8 strips of bacon that have been crisp-cooked, drained, and chopped
1 9 oz pkg frozen cut asparagus, thawed and well-drained
3/4 cup bottled roasted red sweet pepper, drained and chopped
8 cups cubed white bread slices (12 ounces)
12 oz Swiss cheese, shredded (3 cups)
8 eggs
3 cups milk
1 1/2 tsp dry mustard or 3 tbsp Dijon-style mustard
1/2 tsp salt
1/4 tsp cayenne pepper

Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. Combine bacon, asparagus, and red peppers in a medium bowl. Stir red pepper into mixture in skillet; set aside.

Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture and half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.

In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt and cayenne. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

Bake, uncovered, at 325 for 50 to 60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving. Makes 12 servings.