Make Ahead Asparagus & Cheddar-Bacon Strata
Ideal for breakfast, brunch, or a special occasion, this easy make ahead recipe can be put together the night before and simply baked off the next morning.
1 lb. Asparagus, trimmed and cut into 1-inch pieces
4 English Muffins, split and toasted
2 cups Stew’s Shredded Mild Cheddar Cheese, divided
1 cup Stew’s Premium Bacon, cooked and chopped into bite-size pieces
3/4 cup Muti-Colored Bell Peppers, chopped
8 large Stew’s Pasture Raised Eggs
2 cups Stew’s 2% Milk
1/2 tsp. Kosher Salt
1/2 tsp. Pepper
Bring water to a boil in a large saucepan. Add a pinch of salt. Add the asparagus and cook, uncovered, 3 minutes or until crisp tender. Remove to paper towels to drain.
Arrange six of the English muffin halves in a greased 13×9-in. baking dish cut side up. Fill any spaces with the remaining halves. Sprinkle on 1 cup of the cheese evenly. Layer on the asparagus, bacon, and peppers.
In a large bowl, whisk the eggs, milk, salt, and pepper. Pour over the asparagus mixture. Sprinkle with the remaining cheese. Cover and refrigerate overnight.
Preheat oven to 375°F. Take the strata out of the fridge while the oven is preheating.
Bake, uncovered, 40 – 50 minutes or until a knife inserted in the center comes out clean. Let stand for about 30 minutes before cutting.