Description
This recipe of my mom’s is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.
Ingredients
- 2 teaspoons butter, or as needed
- 1 ¾ cups sliced crimini mushrooms
- 5 English muffins, split and toasted
- 1 cup shredded Colby-Monterey Jack cheese
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- ½ cup chopped red bell pepper
- ½ onion, finely chopped
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- ¼ teaspoon ground black pepper
- 1 cup shredded Colby-Monterey Jack cheese
Instructions
- Melt the butter in a skillet over medium heat
- and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown
- about 10 minutes. Set the mushrooms aside.
- Grease a 9×13 inch baking dish
- and arrange 8 muffin halves
- cut sides up
- in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer
- and distribute the asparagus pieces
- mushrooms
- red pepper
- and onion over the cheese.
- Whisk together eggs
- milk
- salt
- dry mustard
- and black pepper in a bowl
- and pour the egg mixture over the muffins and vegetables. Cover the dish
- and refrigerate overnight.
- The next day
- preheat oven to 375 degrees F (190 degrees C).
- Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
- Bake in the preheated oven until a knife inserted near the edge comes out clean
- 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 9 hrs 15 mins
Servings: 8