Ingredients

• 2 teaspoons butter , or as needed
• 1.75 cups sliced crimini mushrooms
• 5 Englishs muffins , split and toasted
• 2 cups shredded Colby-Monterey Jack cheese , divided
• 1 pound fresh asparagus , trimmed and cut into 1-inch pieces
• 0.5 cups chopped red bell pepper
• ½ onion , finely chopped
• 2 cups milk
• 8 eggs
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
2. 2 Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
3. 3 Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
4. 4 The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

Nutrition per serving