CS Burger Bun Strata with Leeks and Asparagus

Hamburger buns / Leeks / Asparagus - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make smoothie - Combine strawberries, bananas, yogurt, ice, and lime juice in a blender. Blend until smooth, adding water as needed to help it blend.

Eggs - Whisk together eggs, milk, salt, and black pepper.

Heat oven to 350F / 177C. Spray an 8” / 20 cm square baker with nonstick cooking spray or rub with some cooking oil. (Note: Use this size for 4 servings; adjust with a smaller or larger baking dish if customizing servings.)

Heat a large skillet or Dutch oven with oil over medium heat. Add leeks and saute until very tender, 8 to 10 minutes.

Add asparagus to leeks and continue cooking until asparagus is tender, 3 to 5 minutes more (depending on thickness of asparagus spears). Season leeks and asparagus with some salt.

Stir peas into vegetables and cook until peas are warmed through, ~2 minutes. (Note: If using fresh peas, be sure to continue cooking until the peas are tender.)

In the prepared baking dish, layer half the bread cubes, then half the vegetables, and crumble half the cheese over top. Repeat those layers, finishing with cheese on top. Pour egg mixture evenly over other ingredients. Gently press down to soak bread in eggs.

Transfer strata to oven and bake until the middle is set, 45 to 50 minutes. (Note: If the top starts to get too brown before the middle is set, cover the strata lightly with a piece of foil.)

Remove strata from oven and let rest for 5 minutes before slicing and serving. Enjoy with smoothie on the side.