Chicken And Asparagus Strata

• 2 tablespoons grass-fed butter
• 1 pound asparagus cut into 1 1/2 " pieces
• sea salt
• ground black pepper Freshly
• 6 scallions thinly sliced, whites and greens separated
• 9 large eggs beaten
• 2 3/4 cups almond milk
• 1 pound gluten-free bread rustic, cut in 1-inch cubes
• 8 ounces sliced chicken thinly, cooked, cut into 1-inch strips
• 8 ounces white cheddar cheese aged, grated

1. Melt grass-fed butter in a skillet over medium-high heat.
2. Add the asparagus & cook, stirring occasionally, until they begin to soften
3. Add in scallion whites & cook for an additional minute.
4. Remove the pan from the heat & let cool.
5. Coat a 9"x 13" baking dish with coconut oil. Whisk the eggs with almond milk & 1/2 tsp. sea salt & 1/2 tsp. black pepper.
6. Spread half the bread in the baking dish & pour half of the egg mixture on top.
7. Cover with half the chicken, cheese & asparagus. Repeat with the remaining ingredients.
8. Sprinkle the scallion greens on top. Cover the dish with plastic wrap & press down so that the bread is submerged in the egg. Chill for at least 4 hours, or up to 2 days.
9. Preheat the oven to 350 degrees.
10. Let the strata sit at room temperature while the oven heats (approximately 10 minutes).
11. Bake until the egg is set & the top is browned (approximately 45 minutes).
12. Lightly cover with foil & bake for an additional 30 minutes. Let the strata cool for 10 minutes before serving.

grassfed butter, salt, ground black pepper, scallions, eggs, almond milk, bread, chicken, cheddar cheese aged

Taken from www.yummly.com/recipe/Chicken-And-Asparagus-Strata-1245631 (may not work)