Asparagus-English Muffin Bake

• 1 lb fresh asparagus, cut into 1-inch pieces
• 5 English muffins, split and toasted
• 2 cups grated colby-monterey jack cheese, divided
• 1 1/2 cups diced cooked ham
• 1/2 cup chopped red bell pepper
• 8 eggs, beaten
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 teaspoon black pepper

1. In a 4-quart saucepan, boil asparagus pieces 1 minute.
2. Drain and put in a large bowl of ice water to stop cooking process.
3. Drain and pat asparagus dry with paper towels.
4. Place English muffin halves, cut side up, to form a crust in a greased 13 x 9 inch pan.
5. Cut the muffins to fill the empty spaces in the pan as needed.
6. Layer asparagus, half the cheese, ham, and bell pepper over muffins.
7. In a large bowl, whisk eggs, milk, salt, dry mustard and pepper.
8. Pour the egg mixture evenly over muffins.
9. Cover and refrigerate 2 hours or overnight.
10. Remove from refrigerator before preheating the oven to 375 degrees.
11. Bake 40-45 minutes, or until set in the center.
12. Immediately sprinkle remaining cheese over top and serve.

fresh asparagus, muffins, colbymonterey, ham, red bell pepper, eggs, milk, salt, mustard, black pepper

Taken from www.food.com/recipe/asparagus-english-muffin-bake-535006 (may not work)