Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces4 English muffins, split and toasted2 cups shredded Colby-Monterey Jack cheese, divided1 cup cubed fully cooked ham1/2 cup chopped sweet red pepper8 large eggs2 cups 2% milk1 teaspoon salt1 teaspoon ground mustard1/4 teaspoon pepper
Preparation
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 13x9-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 in the center comes out clean. Let stand 5 minutes before cutting.
