Savory Bacon and Asparagus Strata with Tuscan Potatoes and Balsamic Arugula Salad

This savory strata is a delightful brunch dish featuring crispy bacon, tender asparagus and melted Italian cheese, all baked into a custardy bread casserole. It’s paired with crispy Tuscan-spiced home fries and a bright balsamic arugula salad for a complete meal that feels special without being fussy.

Perfect for a leisurely weekend breakfast or a holiday gathering, this strata can be assembled ahead and baked when ready. The combination of textures and flavors-from the creamy custard to the crunchy potatoes and peppery arugula-makes every bite interesting. Serve it warm and watch it disappear.

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Ingredients

2 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 unit EggsView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Butter, for greasing dishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F with racks in top and middle positions. Butter a 2-quart baking dish (or 8×8-inch dish). Dice ciabatta into ¾-inch pieces. Halve, peel and dice shallot. Trim woody ends from asparagus and slice crosswise into ½-inch pieces (if thick, halve lengthwise first).
2. Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt and pepper. Bake on top rack until golden and mostly dry, 8-10 minutes. Let cool at least 5 minutes.
3. While bread toasts, cook bacon in a large nonstick pan over medium-high heat, stirring, until slightly rendered, about 4 minutes. Add shallot, season lightly with salt and pepper and cook until softened and bacon is cooked through, 4-5 minutes more. Remove from heat and let cool at least 5 minutes.
4. In a large bowl, whisk together eggs, milk, half the Tuscan Heat Spice and ¾ tsp salt. Stir in cooled bread, bacon mixture and asparagus until combined. Let soak 5 minutes. Pour into prepared baking dish and sprinkle with Italian cheese. Cover with foil sprayed with nonstick spray (sprayed side down). Bake on middle rack for 25 minutes.
5. After strata has baked 5 minutes, dice potatoes into ½-inch pieces. Toss on a second baking sheet with a drizzle of olive oil, remaining Tuscan Heat Spice, salt and pepper. Roast on top rack, tossing halfway, until tender and crisp, 20-25 minutes.
6. After 25 minutes, carefully remove foil from strata. Return to middle rack until lightly browned, puffed and cooked through, 10-15 minutes more (center should be moist but not runny). Remove potatoes from oven. Heat broiler to high and broil strata until cheese is browned, 1-3 minutes. Let rest at least 5 minutes before serving.
7. Meanwhile, halve tomatoes. Toss in a small bowl with a drizzle of olive oil, salt and pepper. Add arugula and toss. In another small bowl, combine mayonnaise, a drizzle of olive oil and half the pesto. Season with salt and pepper.
8. Cut strata into quarters. Divide among plates with potatoes and pesto mayo. Top strata with tomato arugula salad and drizzle with balsamic glaze. Serve.

Recipe Tips

FAQ

Can I make this strata ahead of time?

Yes! Assemble the strata (without the cheese topping) and refrigerate overnight. Before baking, let it sit at room temperature for 30 minutes, then sprinkle with cheese and bake as directed, adding 5-10 minutes to the covered baking time.

Can I use a different type of bread?

Absolutely. Any sturdy bread like sourdough, French bread or challah works well. Cut into cubes and toast as directed.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red pepper flakes and ¼ teaspoon black pepper.