Overnight Asparagus Strata
This overnight asparagus strata combines fresh asparagus, savory ham, and gooey Colby-Monterey Jack cheese for a make-ahead breakfast that’s nutritious, delicious, and perfect for busy mornings.
Equipment
- Large saucepan
- Mixing bowl
- 13x9-inch baking dish
Ingredients
- 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
Instructions
- Bring 8 cups of water to a boil in a large saucepan. Add the asparagus and cook, uncovered, for 2-3 minutes until crisp-tender. Drain and transfer immediately to a bowl of ice water. Pat dry.
- Grease a 13x9-inch baking dish and arrange 6 halves of the toasted English muffins evenly on the bottom, cut side up. Trim the remaining halves to fill any gaps.
- Layer 1 cup of the cheese over the English muffins, followed by the asparagus, ham, and red pepper.
- In a large mixing bowl, whisk together the eggs, milk, salt, mustard, and pepper. Pour the mixture over the layers in the baking dish.
- Cover the dish and refrigerate overnight, allowing the flavors to meld and the bread to absorb the egg mixture.
- Preheat your oven to 375°F. Remove the dish from the refrigerator as the oven heats.
- Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake, uncovered, for 40-45 minutes, or until a knife inserted into the center comes out clean. Let it stand for 5 minutes before slicing and serving.
Notes
Toast the English muffins to prevent sogginess and customize with gluten-free or vegetarian options as needed. Leftovers can be reheated up to 3 days.