1 pound bacon
1 loaf bread
1 cup Eggbeaters*
2 cups milk
1/2 teaspoon onion powder-optional
1 teaspoon Dijon mustard-optional
1 pound asparagus
butter flavored cooking spray
1 1/2 cups cheese
Preheat oven to 450 Degrees F. Line a small cookie sheet with sides with foil. Place a cooling rack on the foil and lay the bacon strips on it-this is optional of course, but it facilitates the clean-up as the fat will drain onto the foil when cooking and when it solidifies simple wrap it in the foil and discard. This is a great hint for cooking a large amount of bacon. Also you can control the degree of cooking, by checking the oven often. When cool, dice the bacon.
Spray a 9 x 13 oven proof dish or a pan with butter flavored cooking spray. Remove crust from the *Martin's Potato Bread -if I must use white bread I will always use the potato bread for the benefit of the Potassium from the potatoes which helps build strong bones and helps to maintain a regular heartbeat, which certainly outweighs the carbohydrates it contains. Break the bread into small pieces
and layer in the dish.
Add a layer of the cheese, reserving some for an additional layer and for sprinkling on top and add a layer of the asparagus that has been cut into 1 inch slices and a layer of bacon, reserving a small amount of bacon to sprinkle on top. add another layer of bread.
In a medium bowl, add the eggs and whisk lightly, add the *Eggbeaters-I use the Eggbeaters in place of the 4 eggs for 2 reasons, to save on the fat and cholesterol the yolks contain. Also to save on my Eggland Best to use alone in my weekly allotment. Add milk and seasonings and blend and pour over the ingredients in the dish. Cover and refrigerate overnight.
When ready to serve preheat the oven to 350 Degrees F. and bake for 45 to 50 minutes or until a knife inserted in the middle of the dish comes out clean. Remove from oven and add the reserved bacon and cheese. return to the oven for 10 to 15 minutes. My oven seems to retain heat and if the knife test indicates that the strata is thoroughly cooked, I turn the oven off and return the dish until the cheese melts.