• 2 teaspoons butter, or as needed
  • 1 ¾ cups sliced crimini mushrooms
  • 5English 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
  • ½onion, finely chopped
  • 8eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Colby-Monterey Jack cheese
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    The next day,preheat oven to 375 degrees F (190 degrees C).

  • Step 5

    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.

  • Step 6

    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.

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