Overnight Asparagus Strata |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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.
2. 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.
3. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
4. 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.
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