Burger Bun Strata with Leeks and Asparaguswith strawberry lime smoothie
We're trying something new with tonight's meal - an egg-based casserole ("strata") that uses leftover cubed hamburger buns for the base. The fluffy hamburger buns soak up the eggs, giving this dish a light but satisfying texture.
Smarts: If you didn't make the burgers earlier this week or don't have any hamburger buns left over, any cubed bread will work just fine here.
- Hamburger buns - 4, sliced into cubes (sub any type of bread 2 oz / serving)
- Leeks - 1, chopped
- Asparagus - 1 bunch, chopped
- Eggs - 8
- Milk - 1/3 cup
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Peas, fresh or frozen - 1 cup
- Cheese, feta - 4 oz, crumbled
- Strawberries, fresh or frozen - 8 oz
- Bananas - 1
- Yogurt, plain or Greek - 1 cup
- Ice - 1 cup
- Lime juice - 2 tsp
- Hamburger buns / Leeks / Asparagus - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make smoothie - Combine strawberries, bananas, yogurt, ice, and lime juice in a blender. Blend until smooth, adding water as needed to help it blend.
- Eggs - Whisk together eggs, milk, salt, and black pepper.
- Heat oven to 350F / 177C. Spray an 8” / 20 cm square baker with nonstick cooking spray or rub with some cooking oil. (Note: Use this size for 4 servings; adjust with a smaller or larger baking dish if customizing servings.)
- Heat a large skillet or Dutch oven with oil over medium heat. Add leeks and saute until very tender, 8 to 10 minutes.
- Add asparagus to leeks and continue cooking until asparagus is tender, 3 to 5 minutes more (depending on thickness of asparagus spears). Season leeks and asparagus with some salt.
- Stir peas into vegetables and cook until peas are warmed through, ~2 minutes. (Note: If using fresh peas, be sure to continue cooking until the peas are tender.)
- In the prepared baking dish, layer half the bread cubes, then half the vegetables, and crumble half the cheese over top. Repeat those layers, finishing with cheese on top. Pour egg mixture evenly over other ingredients. Gently press down to soak bread in eggs.
- Transfer strata to oven and bake until the middle is set, 45 to 50 minutes. (Note: If the top starts to get too brown before the middle is set, cover the strata lightly with a piece of foil.)
- Remove strata from oven and let rest for 5 minutes before slicing and serving. Enjoy with smoothie on the side.
I’d never had a strata before so was curious how this would turn out, but it was a hit with our fam, so I’ll probably be making it again! I followed the recipe but didn’t have much feta on-hand, so added a 4-cheese blend to both layers, which I think helped with the flavor/not being too bland. I like the idea of switching out the asparagus with broccoli(ni) or zucchini next time! I’d also like to try adding tomatoes and/or mushroom and some more spices like Italian seasoning, oregano, etc. Could be a good brunch dish too!0 Helpful
Or a fan of a Strata it turns out. Note to self: next time, do it as a frittata0 Helpful
Made this with broccolini instead of asparagus. Really enjoyed the strata!0 Helpful
This was delicious, but full disclosure, I did make significant changes. I subbed shallots and mushrooms for the leeks and peas, and I added crumbled bacon.0 Helpful
Subbed zucchini for asparagus and added cheese, turned out great!0 Helpful
pretty great - followed all directions excep twe skipped the smoothie as the strawberries were all gone.0 Helpful