Photo of Asparagus, bacon and cheese strata by WW

Asparagus, bacon and cheese strata

Points® value
Total Time
35 min
15 min
20 min
Stratas make an excellent breakfast or brunch, and they give you the perfect opportunity to use up leftover vegetables, lean meats and day-old bread.


Olive oil

2 tsp(s), or vegetable oil

Uncooked turkey bacon

4 slice(s), diced


½ cup(s), diced


2 cup(s), fresh, or frozen and thawed, cut into 1-inch pieces

Cooking spray

1 spray(s)

Reduced-calorie whole wheat bread

6 slice(s)

Raw egg

4 large

Egg whites

5 serving(s), large

Fat-free skim milk

¾ cup(s)

Dijon mustard

2 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Grated Parmesan cheese

2 tbsp(s), divided

Low-fat shredded cheddar cheese

1 cup(s), about 125g (4 oz )


  1. Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetable are soft, about 3 to 5 minutes. Remove vegetables from pan and set aside.
  2. Preheat broiler.
  3. Off heat, coat same skillet with cooking spray. Arrange bread slices tightly in bottom of skillet.
  4. In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 15ml (1 Tbsp) of Parmesan cheese.
  5. Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes.
  6. Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining 15ml (1 Tbsp) of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve.
  7. Yields 1 piece per serving.


If you don’t have an oven-proof skillet, cover the handle with aluminum foil before broiling.