Ingredients
- 1 Ib fresh asparagus
- 4 english muffins, split and toasted
- 2 cups shredded Colby Mont. Jack cheese (8 oz)
- 1 cup fully cooked ham
- 1/2 cup sweet red pepper
- 2 cups milk
- 8 eggs
- 1 tsp salt
- 1 tsp gr. mustard
- 1/4 tsp pepper
Details
Preparation time 25mins
Cooking time 75mins
Preparation
Step 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. 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 near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
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