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Overnight Asparagus Strata

 Overnight Asparagus Strata
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
8 ServingsPrep: 15 min. + chilling Bake: 40 min.


  • 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.

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Overnight Asparagus Strata (continued)

Directions (continued)

  • Let stand 5 minutes before cutting. Yield: 8 servings.
Nutritional Facts: 1 piece 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.