- 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 (I used egg whites only, 14 of them)
- 2 cups 2% milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
I made this for Father’s Day this year. It was one of those recipes that I hadn’t tried before and just hoped that it was good to bring to an event. Usually I test it out before I bring it. Because who wants to show up with a dish that is just “so so”. This was amazing. I will make it over and over again. It’s easy to throw together, takes about 15-20 minutes. Then, just bake in the morning! The picture is not beautiful because I had to quickly snap it before running out the door!
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 six English muffin halves in a greased 13×9-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 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.
Source: Taste of home