Overnight Asparagus Strata Recipe

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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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  • 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
25 mins
45 mins
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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Overnight Asparagus Strata Recipe Reviews

overnight asparagus strata

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jwc User
Rating of 5 out of 5.0 stars
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"Great breakfast and perfect for the Spring. I loved the ham and red pepper in this."
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