• Place your Grande Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 375F/190C.

BREAKFAST STRATA PREPARATION

• Slice your ciabatta bread into large cubes and arrange it in a single layer directly in your Grande Round Mold. Set aside.
  
• Chop your shallots and garlic together using your Eco-Chop, and transfer it to your mixing bowl.
  
• Then, whisk together the eggs, milk,  Chipotle Mustard, roasted garlic and chive herb blend. Add your chopped asparagus, ham and green onions. With your spatula, incorporate the gruyere cheese and the cheddar cheese. Season with Salt and Pepper (to taste). Pour your preparation on top of the bread.
  

PROOF

• Cover and refrigerate for 1 hour or overnight (up to 12-16 hours). NOTE: When I make it and let it soak for one hour, I usually leave it at room temperature. If it is more than an hour I refrigerate it but take it out 30 minutes before baking so it has time to return to room temperature.
  

BAKE!

• Bake for 45 minutes at 375F/190C. (Every oven heats differently, monitor your bake from 25min). It is ready when golden on top and the center is puffy.
  
• Once your Breakfast Strata is out of the oven, let it cool down for about 5 minutes. Then, Unmold, Serve and Enjoy with a salad and extra Chipotle Mustard on the side. Bon Appétit!