Overnight Asparagus Strata

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
3 english muffins, split
2 cups (8 ounces) shredded colby - monterrey jack cheese, divided
1 cup diced fully cooked ham
1/2 cup chopped sweet red pepper
8 eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper

In a large saucepan bring 8 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Arrange six english muffin halves cut side up in 9X13 baking dish. Fill in spaces with remaining muffin halves. Sprinkle with 1 cup cheese, asparagus, ham and red pepper. In a bowl, whisk eggs, milk, salt, mustard, and pepper. Pour over muffins. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Sprinkle with remaining cheese. Bake, uncovered at 375 for 40 to 45 minutes, or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting.

Serves 6-8. Served by Karen at Leavenworth, May 2008