Asparagus English Muffin Bake

Serves: 6
Total Calories: 390


1 pound fresh asparagus spears cut into 1 inch pieces
5 English muffins split and toasted
2 cups grated Monterey Jack-Colby cheese divided
1 1/2 cups diced fully cooked ham
1/2 cup chopped red bell pepper
8 eggs beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon black pepper


In a 4-quart saucepan, boil asparagus pieces 1 minute. Drain and put in a large bowl of ice water to stop cooking process. Drain and pat asparagus dry with paper towels.

Place English muffin halves, cut side up, to form a crust in a greased 9 x 13-inch pan. Cut the muffins to fill the empty spaces in the pan as needed. Layer asparagus, half the cheese, ham, and bell pepper over muffins.

In a large bowl, whisk eggs, milk, salt, dry mustard, and pepper. Pour the egg mixture evenly over muffins. Cover and refrigerate 2 hours or overnight. Remove from refrigerator before preheating the oven to 375 degrees. Bake 40–45 minutes, or until set in the center. Immediately sprinkle remaining cheese over top and serve. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 390
Calories from Fat: 129

This Asparagus English Muffin Bake recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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