Overnight Asparagus Strata

Total Time

• Prep: 15 min. + chilling Bake: 40 min.
• 

Makes

• 8 servings

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 English muffins, split and toasted
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 1 cup cubed fully cooked ham
• 1/2 cup chopped sweet red pepper
• 8 large eggs
• 2 cups 2% milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 teaspoon pepper

Directions

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
• Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper.
• In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
• Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 318 calories, 17g fat (9g saturated fat), 255mg cholesterol, 916mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 21g protein.

Originally published as Overnight Asparagus Strata in Taste of Home April/May 2004