Overnight Asparagus Strata

Total Time

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

Makes

8 servings

Updated: Jan. 02, 2024
I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
Overnight Asparagus Strata Recipe photo by Taste of Home

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

  1. 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.
  2. Arrange 6 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.
  3. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
  4. Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining 1 cup 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.