Cheesy Bacon & Asparagus Strata
with Tuscan Home Fries & Balsamic Arugula Salad | Serves 4 ($8.75/serving)
- Soy
- Wheat
- Eggs
- Milk
We can’t think of a better way to honor the best mom in your life than this delicious Mother’s Day brunch. That’s why this year, we’re sending everything you need to make a restaurant-worthy meal at home—so you can focus on the great food and company, and forget about making reservations. You’ll start with an oh-so melty, cheesy bacon and asparagus strata. Crispy breakfast-style potatoes served up on the side make this a one-of-a-kind, mom-umental meal.
Ingredients
2 unit
Ciabatta Bread
(Contains: Soy, Wheat)
1 unit
Shallot
6 ounce
Asparagus
24 ounce
Yukon Gold Potatoes
8 ounce
Bacon
6 unit
Eggs
(Contains: Eggs)
13.5 ounce
Milk
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
½ cup
Italian Cheese Blend
(Contains: Milk)
8 ounce
Grape Tomatoes
2 ounce
Arugula
6 tablespoon
Mayonnaise
(Contains: Soy, Eggs)
4 tablespoon
Pesto
(Contains: Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
Salt
Pepper
5 tablespoon
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 400 degrees. Wash and dry all produce. Butter a 2-quart baking dish (or 8-by-8-inch dish). • Dice ciabattas into ¾-inch pieces. Halve, peel, and dice shallot. Trim and discard woody bottom ends from asparagus; slice crosswise on a diagonal into ½-inch-thick pieces. TIP: If asparagus is thicker than a pencil, halve lengthwise first.
• Toss ciabatta pieces on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. • Bake on top rack until golden brown and mostly dry, 8-10 minutes. Let cool at least 5 minutes.
• While bread toasts, slice bacon* into ½-inch pieces. Place in a large, preferably nonstick, pan over medium-high heat. Cook, stirring, until slightly rendered, 4 minutes. • Add shallot; season lightly with salt and pepper. Cook, stirring, until shallot is softened and bacon is cooked through, 4-5 minutes more. • Remove pan from heat. Let cool at least 5 minutes.
• Meanwhile, in a large bowl, whisk together eggs*, milk, half the Tuscan Heat Spice (you’ll use the rest in the next step), and ¾ tsp salt. • Once bread and bacon mixture have both cooled slightly, stir into bowl with egg mixture. Add asparagus; stir to thoroughly combine. Let soak until bread has absorbed some liquid, 5 minutes. • Pour into prepared baking dish. Sprinkle with Italian cheese. • Spray a large piece of foil with nonstick cooking spray. Cover strata with prepared foil, sprayed-side down. • Bake on middle rack for 25 minutes.
• Once 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 through, until tender and crisp, 20-25 minutes.
• Once strata has baked 25 minutes, carefully remove and discard foil. Return to middle rack until lightly browned, puffed, and cooked through, 10-15 minutes more. TIP: To check if strata is cooked through, poke a paring knife into center; it should be moist but not runny. • Remove potatoes from oven. Heat broiler to high. Broil strata until cheese is browned, 1-3 minutes. (TIP: Watch carefully to avoid burning.) Let rest at least 5 minutes before serving.
• Meanwhile, halve tomatoes. Toss in a small bowl with a drizzle of olive oil and season with salt and pepper. Add arugula and toss to combine. • In a second small bowl, combine mayonnaise, a drizzle of olive oil, and half the pesto (use the rest as you like). Season with salt and pepper.
• Cut strata into quarters. (TIP: We recommend running a butter knife around the edge of the baking dish for easier strata removal.) Divide between plates along with potatoes and pesto mayo. Scatter strata with tomato arugula salad and drizzle with balsamic glaze. (For picky eaters, serve salad on the side.) Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious strata, praising its unique flavors and restaurant-quality taste. Some found it a bit bland; consider adjusting seasoning to preference.
- Ease of prep: While tasty, several noted the recipe was time-consuming with numerous steps. Consider prepping some ingredients the night before for a smoother cooking experience.
- Suggestions: Some preferred less asparagus and more bacon for better balance. Try crisping the bacon before baking for extra texture.
- Leftovers: The strata reheated well, making great leftovers for another meal. Perfect for feeding a crowd or enjoying later 🍲.
- Portions: Generous servings satisfied most, though a few wanted more salad. Consider scaling the arugula if serving four.
Reviews from our home cooks
We all helped prep cook this meal by chopping ingredients. Delicious meal!! The box was delivered on Monday and by Sunday a lot of the asparagus had gone mushy but enough was left to make the strata tasty. Next time I would crisp the bacon, not render it, before baking. Lots of flavors in the brunch. Definitely a do-again.
This was a great meal. The strata was very good and very filling, we had left overs for another meal. In my opinion, I think I would have preferred to pass on the potatoes and add a bit of fruit with the strata and salad. The potatoes were delicious, but to me unnecessary.
The strata ended up soggier than expected. I'm not sure if it was because my baking dish is glass, or if it was just the recipe, but if the baking dish material DOES matter, it'd be nice to have that mentioned in the recipe as well.
The strata was delicious and the salad a hit. However, the prep was very time consuming and the recipe somewhat confusing to follow. Should maybe be labeled as a medium difficulty meal.
A lot of work but worth it - excellent all round. A great combination of taste, texture, color and flavor, 5-Star. Everyone raved how good everything was. Made for a wonderful Mother's Day Brunch.
Delicious, and huge portions! Seemed like double the necessary amount of tomatoes, I could have saved a container for later and still have been fine. Loved having a brunch option from hello fresh since I always make my mom brunch on Mother's Day and I didn't have to worry this year! Thank you!
This made hosting our mothers for Mother's Day so simple! No meal planning, hunting for good recipes or shopping several stores to find the best meat, produce, uncommon ingredients, etc., makes having company so much more enjoyable! The only issue I had was the pesto was missing. Thankfully, I had some on hand.
Delicious, it was the perfect mothers day brunch. It was a unique twist to brunch and so healthy as well. I love the bread in it.
Absolutely delicious! Well worth the extra prep work. It was brunch for dinner at our house and everyone cleared their plates
Everything was scrumptious!! Prep time was quite a bit longer than noted. Please offer a meal for two next time.
