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Overnight Asparagus Strata Recipe

Photo by: Taste of Home

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I've made this tasty egg dish for breakfast, brunch and even as a Christmas dinner side dish. With its English muffin "crust, this is not your run-of-the-mill strata. Friends always ask for the recipe. -Lynn Licata Sylvania, Ohio

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6-8 Servings
Prep: 15 min. + chilling Bake: 40 min. + standing

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1 cup diced fully cooked ham
1/2 cup chopped sweet red pepper
8 eggs
2 cups 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; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Arrange six English muffin halves, cut side up, in a greased 13-in. x 9-in. baking dish. Fill in spaces with remaining muffin halves. Sprinkle with 1 cup cheese, asparagus, ham and red pepper. In a small bowl, whisk the eggs, milk, salt, mustard and pepper; pour over muffins. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle with remaining cheese.
Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the middle comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 318 calories, 17 g fat (9 g saturated fat), 255 mg cholesterol, 916 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein.

Overnight Asparagus Strata published in Taste of Home April/May 2004, p31

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