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Breakfast Strata with Asparagus Artichokes Ham and Gruyere
Ingredients
  • Nonstick cooking spray
  • 6 thick slices brioche bread, cubed (approximately 6 cups)
  • 1 pound medium asparagus, tough ends trimmed, cut into 1-inch pieces
  • 1 bag (12-ounce) frozen artichoke hearts, thawed and squeezed of excess water, coarsely chopped
  • 8 ounces diced ham
  • 2 cups grated Gruyere cheese
  • 8 large eggs
  • 2 cups whole milk or half-and-half
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
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