"This interesting strata is unique with its chewy crust, due to the English muffins. Sometimes I add mushrooms as well. Or use spinach or broccoli instead of asparagus." -Rose Martin
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups Monterey Jack cheese with jalapenos, divided
1 cup diced chopped, cooked ham
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
In a large saucepan, bring 8 cups water to boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain again.
Arrange six English muffin halves, cut side up, in a greased baking dish. Fill in spaces with remaining muffin halves, cut to fit. Sprinkle with 1 cup of cheese, the asparagus, ham, red pepper, and green onions. Whisk together eggs, milk and seasonings; pour over muffins. Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking. Sprinkle with remaining cheese. Bake, uncovered, at 375 F for 40–45 minutes or until a knife inserted near centre comes out clean. Let stand for 5 minutes before cutting.
Yield: 6–8 servings.