Instant Pot Bacon and Asparagus Strata
This recipe is packed full of flavor.
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Servings: 4
Calories: 719kcal
Ingredients
- 8 strips bacon chopped into 1” pieces
- 1 large onion
- 1 tablespoon sugar
- 8 eggs
- ½ c heavy cream
- ½ teaspoons salt
- ¼ teaspoon ground pepper
- 12 stalks asparagus chopped into ½” pieces
- 2 cups grated Swiss cheese
- 3-4 cups day old French bread ¾” cubed
Instructions
- Set Instant Pot to sauté, medium heat.
- Add bacon and cook until crisp, then remove.
- While cooking, whisk the eggs, cream, salt, and pepper together.
- Reserving approximately 1 tablespoon of the bacon fat, add the chopped onion and sugar.
- Stir frequently until onions are caramelized, remove the onions and give the inner liner a quick rinse and scrub.
- Return the liner, add about 3 cups of water.
- Coat the inside of a 7 cup Pyrex bowl with butter - a similar dish will work as well.
- Layer as follows, using half the ingredients for each layer - except for the Swiss which has 3 layers:Bread cubesCheeseBaconAsparagusCaramelized onion
- Repeat
- Slowly pour egg mixture over the layered ingredients, and then top with cheese.
- Using the included wire basket, carefully lower the strata into the Instant Pot. At this point the water should come up to about the half-way point in the cooking dish.
- Seal the lid, select Manual high pressure and set time to 20 minutes. Press start. Let the Instant Pot naturally release for 10 minutes, then press to vent.
- Carefully remove once the pressure is reduced and serve.
Notes
Weight Watchers Freestyle = 4 Points per serving for 4 servings. Points calculated with using low point bacon and cheese
Nutrition
Calories: 719kcal | Carbohydrates: 26g | Protein: 36g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 447mg | Sodium: 947mg | Potassium: 440mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1740IU | Vitamin C: 5mg | Calcium: 524mg | Iron: 4mg