1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1 cup diced fully cooked ham
1/2 cup chopped sweet red pepper
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
In a large saucepan, bring 8 cups water to a boil. Add asparagus; cover and cook for 3 minutes.
Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange six English muffin halves, cut side up, in a greased 13-in.x 9-in. x 2-in. baking dish. Fill in spaces with remaining muffin halves. Sprinkle with 1 cup cheese, asparagus, ham and red pepper. In a bowl, whisk the eggs, milk, salt, mustard and pepper; pour over muffins. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle with remaining cheese.
Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.
I have made this for our main meal, it’s very good!
Yield: 6-8 servings.