Ingredients

• 10 ounces Circle B Ranch Hickory Smoked bacon, diced

• 1-½ cups onion, diced

• 2 Bunch of pencil thin Asparagus

• 1 teaspoon kosher salt, divided

• ½ teaspoon black pepper, divided

• ⅛ teaspoon nutmeg

• 6 cups stale rustic bread, cut into 1-inch cubes

• 6 eggs

• 1-¼ cups whole milk

• 2 cups shredded white cheddar cheese, divided

• Add the onions and sauté until translucent.

• Add the asparagus and cook until just heated through. Season with ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg. Allow to cool.

• Whisk the eggs, milk and remaining salt and pepper in a bowl.

• Put the bread in the pan and add 1-½ cups of the cheese and the bacon-spinach mix. Pour the egg mix over everything. At this point you can refrigerate over night.

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Take the strata out of the refrigerator and top with the remaining ½ cup cheese.

• Bake for 45 minutes, until golden brown and bubbly on top.

• Allow to rest for 5 minutes before removing from the pan and serving.