"I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. — Lynn Licata, Sylvania, Ohio..."
INGREDIENTS
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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4 English muffins, split and toasted
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2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
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1 cup cubed fully cooked ham
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1/2 cup chopped sweet red pepper
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8 eggs
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2 cups 2% milk
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1 teaspoon salt
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1 teaspoon ground mustard
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1/4 teaspoon pepper