Overnight Asparagus Strata

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 English muffins, split and toasted
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 1 cup cubed fully cooked ham
• 1/2 cup chopped sweet red pepper
• 8 large eggs
• 2 cups 2% milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 teaspoon pepper

1. 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.
2. Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper.
3. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
4. Preheat oven to 375u0b0. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

fresh asparagus, muffins, cheese, sweet red pepper, eggs, milk, salt, ground mustard, pepper

Taken from www.tasteofhome.com/recipes/overnight-asparagus-strata/ (may not work)