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What’s Fresh with Beth Irons: Spring Breakfast Strata


8 large eggs

3 cups whole milk

1 tablespoon Dijon mustard

2 teaspoons dried basil

1 teaspoon salt

2 tablespoons butter, melted

2 tablespoons all-purpose flour

2 cups shredded cheddar cheese

1 pound fully cooked ham, cubed

1 package (10 ounces) frozen cut asparagus, thawed

2 cups sliced fresh mushrooms

10 cups cubed bread


  1. In a large bowl, beat eggs; add milk, mustard, basil and salt.
  2. Gently stir in remaining ingredients until well mixed.
  3. Pour into a greased 13×9-in. baking dish. Cover and refrigerate 8 hours or overnight.
  4. Remove from the refrigerator 30 minutes before baking.
  5. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean.
  6. Let stand 5 minutes.