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
- 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 cubed fully cooked ham
- 1/2 cup chopped sweet red pepper
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 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 near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Overnight Asparagus Strata in Taste of Home April/May 2004, p31
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