Overnight Asparagus Strata Recipe

Provided By
RecipeTips

Fresh asparagus in this egg bake is perfect with the salty ham. The cheese browns slightly to make this a delicious breakfast to serve to your guests. Even better because you make it the night before.

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Servings:

Ingredients

1 pound asparagus, trimmed, cut into 1/2-inch pieces
4 English muffins, split
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup fully cooked ham, diced
1/2 cup red pepper, diced
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon black pepper

Directions

PREP

25 mins

COOK

45 mins

READY IN

1.25 hrs

In a large saucepan, bring 8 cups water to a boil. Add asparagus, cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Arrange 6 Englich muffin halves, cut sides up, in a greased 9x13 inch baking dish. Fill in the spaces with the remaining muffin halves.

Sprinkle with 1 cup of the cheese, asparagus, ham and red pepper.

In a bowl, whisk eggs, milk, salt, mustard and pepper. Pour over the muffins. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Sprinkle with the remaining cheese.

Bake uncovered at 375 degrees F for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

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