In a large nonstick skillet, over medium heat, melt butter. Add asparagus and onion, cook until tender, about 5 minutes. Remove from heat.

In a large bowl, combine bread, ham, tomatoes and asparagus mixture; toss to combine.

In a separate large bowl, whisk eggs and milk, until combined. Add Parmesan cheese, nutmeg, salt and pepper. Pour over bread mixture and toss gently to coat. Cover and refrigerate for 1 hour or overnight.

Preheat oven to 350°F (180°C).

Generously coat a 12-cup muffin tin with nonstick cooking spray or oil. Divide the strata mixture between the muffin cups. Top with cheddar cheese.

Bake until puffed and golden, about 30 minutes. Remove from oven and let rest for 5 minutes before removing. Serve warm.

• 15 ml 1 tbsp unsalted butter
• 250 ml 1 cup asparagus, chopped (1/2 inch or 1cm pieces)
• 125 ml 1/2 cup onion, diced
• 1.3 L 5 cups day-old French bread, 1/2 inch (1cm) cubed
• 250 ml 1 cup cooked ham, diced
• 250 ml 1 cup grape or cherry tomatoes, halved
• 5 5 eggs
• 250 ml 1 cup 2% milk
• 125 ml 1/2 cup parmesan cheese, grated
• 1 ml 1/4 tsp ground nutmeg
• 1 ml 1/4 tsp each salt and pepper
• 250 ml 1 cup cheddar cheese, shredded