Overnight Asparagus Strata

*8 servings
  • 300g  fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 english muffins, split and toasted
  • 1-1.5 cups shredded cheese
  • 1 cup cubed ham OR bacon
  • 1/2 cup chopped red capsicum
  • 8 eggs
  • 2 cups skim milk
  • 1 teaspoon ground mustard
  • salt and pepper to taste

FullSizeRender 21. In a large saucepan, bring 8 cups of water to boil
2. Add asparagus and cook, uncovered, for 2-3 minutes or until crisp-tender
3. Drain and pat dry
4. Arrange 6 english muffin halves into a greased 13x9inch baking dish, cut side up
5. Trim remaining muffin halves to fill spaces left in dish
6. Layer with 1 cup of cheese, asparagus, ham/bacon and red capsicum
7. In a large bowl, whisk eggs, milk, mustard, salt and pepper and pour over the top
8. Refrigerate covered, overnight

IMG_53229. Preheat oven to 180 degrees
10. Remove strata from fridge and add additional cheese to the top
11. Bake, uncovered for 40-45 minutes or until a knife inserted near the centre comes out clean
12. Let stand for 5 minutes before cutting
13. Serve and enjoy.