Ingredients Jump to Instructions ↓

  1. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

  2. 4 English muffins, split and toasted

  3. 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided

  4. 1 cup cubed fully cooked ham

  5. 1/2 cup chopped sweet red pepper

  6. 8 eggs, lightly beaten

  7. 2 cups 2% milk

  8. 1 teaspoon salt

  9. 1 teaspoon ground mustard

  10. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Overnight Asparagus Strata Recipe photo by Taste of Home 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.

  2. Arrange six English muffin halves, cut side up, in a greased 13-in. x 9-in. baking dish. Fill in spaces with remaining muffin halves. Layer with 1 cup cheese, asparagus, ham and red pepper.

  3. In a small bowl, whisk the eggs, milk, salt, mustard and pepper; pour over muffins. Cover and refrigerate overnight.

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

  5. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the middle comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.


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