Overnight Asparagus Strata

Total Time Prep: 15 min. + chilling Bake: 40 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 English muffins, split and toasted
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped sweet red pepper
  • 8 large eggs
  • 2 cups 2% milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
  2. Arrange 6 English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper.
  3. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight.
  4. Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 318 calories, 17g fat (9g saturated fat), 255mg cholesterol, 916mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 21g protein.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC