Overnight Asparagus Strata Recipe photo by Taste of Home
Overnight Asparagus Strata
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
YIELD: 8 servings.
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
Ingredients
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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4 English muffins, split and toasted
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2 cups shredded Colby-Monterey Jack cheese, divided
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1 cup cubed fully cooked ham
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1/2 cup chopped sweet red pepper
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8 large eggs
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2 cups 2% milk
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1 teaspoon salt
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1 teaspoon ground mustard
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1/4 teaspoon pepper
Directions
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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.
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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.
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3.
In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
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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.
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