Asparagus-English Muffin Bake - cooking recipe

Ingredients

1 lb fresh asparagus, cut into 1-inch pieces
5 English muffins, split and toasted
2 cups grated colby-monterey jack cheese, divided
1 1/2 cups diced 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

Preparation

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 13 x 9 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.