- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 4 English muffins, split and toasted
- 2 c shredded Colby-Monterey
- Jack cheese (8oz), divided
- 1 c cubed fully cooked ham
- 1/2 c chopped sweet red pepper
- 8 eggs
- 2 c 2% milk
- 1 t salt
- 1 t ground mustard
- 1/4 t pepper
- Boil or steam asparagus just until crisp-tender, drop into ice water, drain, and pat dry.
- Arrange English muffin halves, cut side up, in greased 9 X 13 baking dish, trimming as needed to fill spaces. Layer with 1 c cheese, asparagus, ham and red pepper.
- In large bowl, whisk eggs, milk, salt, ground mustard and pepper.
- Pour over top. Cover and refrigerate overnight.
- Preheat oven to 375 degrees. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40 –45 minutes or until knife inserted near the center comes out clean.
- Let stand 5 minutes before cutting.
