|1 Pound||Asparagus spears, 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|
|2 Cups||2% Milk|
|1 tsp||Ground mustard|
|1/4 tsp||Ground black pepper|
Recipe makes 8 servings.
Total fat: 17g
Saturated fat: 8g
Dietary Fiber: 4g
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 13×9-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 of English muffin halves, cheese, asparagus, ham, and red pepper. Cover and refrigerate 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 and serving.