Name: Overnight Asparagus Strata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
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

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

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Overnight Asparagus Strata

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Yield:8 servings

Prep:15 min

Cook:40 min

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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

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Directions

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 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.
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 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.