Serve A Crowd Ham Asparagus Tomato Strata - Ohio Eggs

Ingredients

1 Tbsp. butter

2 cups asparagus pieces (1-inch)

1/2 cup chopped onion

1 cup grape tomato halves

1 cup (5 oz.) diced cooked ham (1/2-inch)

10 cups French or Italian bread pieces (3/4-inch)

2 cups (8 oz.) shredded Italian cheese blend

10 eggs

2-1/2 cups half-and-half

1/2 tsp. salt

1/4 tsp. pepper

Directions

Heat butter in large nonstick skillet over medium heat until hot. Add asparagus and onion, cook 3 to 4 minutes, stirring occasionally. Remove from heat. Stir in tomatoes and ham.
Place 1/2 of the bread in greased 13×9-inch baking dish. Top evenly with layers of 1/2 of the asparagus mixture and cheese. Cover with remaining bread, asparagus mixture and cheese.
Beat eggs, half-and-half, salt and pepper in medium bowl until blended. Pour over layers in baking dish. Cover and refrigerate 1 hour or overnight.
Heat oven to 350°F. Bake 45 to 50 minutes or until puffed, golden and knife inserted near center comes out clean.

Photo and recipe provided by the American Egg Board.