Ingredients


2 teaspoons butter, or as needed
1 3/4 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
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese


Direction


Place a skillet on medium heat then put in the butter to melt, and
stir and cook the mushroom for about 10 minutes until their
liquid has mostly evaporated and the mushrooms are starting to
brown in color. Reserve the mushroom.

Get a 9 × 13 inch baking dish then grease, and in the bottom of
the dish, Pile eight muffin halves, slice sides up.

Into the spaces between the haves, staff pieces of left muffins.

Scatter one cup of Colby – Monterey Jack cheese on top of the
muffins in a layer, and spread the onion, red pepper, mushrooms,
and asparagus pieces on top of the cheese.

In a bowl, mix together the black pepper, dry mustard, salt, milk
and eggs, and add into the egg mixture on top of the vegetables
and muffins. Place the dish inside the refrigerator, covered, for
overnight.

On the following day, prepare the oven by preheating to 375 ° F
(190 ° C).

Get the casserole from the refrigerator and for 30 minutes, let it
stand. Scatter 1 cup of Colby- Monterey jack cheese in a layer on
top of the casserole.

Place inside the preheated oven for 40 to 45 minutes until the
knife used inserted near the edge comes out neat. Let it stand for
5 to 10 minutes prior to cutting into squares.


Nutrition Information


Calories: 349 calories;
Total Fat: 18.9
Sodium: 785
Total Carbohydrate: 24.7
Cholesterol: 226
Protein: 21.2