Overnight Asparagus Strata

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#38026

serves/makes:

ready in:
over 5 hrs

ingredients

8 cups water
1 pound fresh asparagus, trimmed, cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup diced fully cooked ham
1/2 cup chopped red bell peppers
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon black pepper

directions

In a large saucepan, bring water to a boil. Add asparagus; cover and cook for three minutes. Drain water and immediately place asparagus into ice water. Drain and pat dry. Arrange six English muffin halves, cut side up in a greased 13-by-9-by-2-inch pan. Fill in spaces with remaining muffin halves. Sprinkle with 1 cup cheese, asparagus, ham and red peppers.

In a bowl, whisk eggs, milk, salt, mustard and pepper, pour over muffins. Cover, and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Sprinkle with remaining cheese. Bake uncovered at 375 degrees F for 40 to 45 minutes or until a knife inserted near edge comes out clean. Let stand 5 minutes before cutting.