- Kid Friendly
- 75 minutes
- 6–8 servings
Ingredients
- 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
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
Directions
- 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 and 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.
