10 slices white or wheat sandwich bread
1 lb bacon, cooked and crumbled
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1 cup chopped tomato
3 cups milk
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
- Spray CW BY CORNINGWARE™ 3 QUART POOL BLUE CASSEROLE with cooking spray. Butter one side of each bread slice; arrange 6 slices in bottom of baker.
- Reserve 1/3 cup crumbled bacon and 1/2 cup cheese for topping; cover and refrigerate. Sprinkle remaining bacon over bread in baker; top with remaining cheese, asparagus and tomato. Cut remaining 4 slices of bread into quarters; arrange evenly over tomato.
- In a large bowl, beat eggs, milk, chili powder, salt and cumin with whisk until well blended. Pour evenly over bread. Cover tightly with plastic wrap; refrigerate at least 4 hours or overnight.
- Heat oven to 325ᵒF. Remove strata and reserved bacon from refrigerator (let bacon come to room temperature as strata bakes.) Bake strata 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; sprinkle with reserved bacon and cheese. Serve with Sriracha.