Author :: Mrs Liz
Category :: Breakfast Recipes
Ingredients ::
- 1 pound asparagus, cut into 1 inch pieces
- 4 to 6 English muffins, split and toasted
- 2 cups shredded cheese, divided
- 1 cup diced ham
- 1/2 cup diced sweet peppers
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
From: Bertha Tackes, of West Bend, WI
Makes: 8 servings
Note: make this the night before you want to serve it.
In a saucepan, bring water to a boil. Add the asparagus, cook for 3 minutes; drain.
Arrange the muffins in a 9 x 13 inch greased pan. Fill space between muffins.
Sprinkle 1 cup shredded cheese, asparagus, ham and pepper.
In a bowl, beat eggs, milk, salt, mustard, pepper and pour mixture over the muffins.
Refrigerate overnight.
Remove from the refrigerator 30 minutes before you bake it.
Sprinkle the rest of the cheese on top.
Bake, uncovered in oven at 375 degrees for 45 minutes.
Let stand for 5 minutes before cutting and serving.
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