Cheddar-Bacon-Asparagus Strata

Cook the bacon in a large deep skillet over medium-high heat until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add the asparagus cover and steam until bright green but still crunchy about 5 minutes. Remove asparagus and set aside.

In a large bowl whisk together eggs milk dry mustard salt and pepper until smooth and well combined.

Grease a 9x13-inch baking dish. Layer the bread slices into the bottom of the dish cutting and fitting extra slices as needed to fill spaces. Sprinkle 1 cup of Cheddar cheese over the bread followed by the diced onion. Arrange asparagus spears and red bell pepper in a layer over the onion. Sprinkle crumbled bacon over the red bell pepper; top with another layer of bread slices cutting and filling in spaces as before. Pour the egg-milk mixture evenly over the casserole and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake the casserole for 50 minutes; sprinkle 1 cup shredded Cheddar cheese over the top of the casserole return to the oven and bake until the cheese is melted and bubbling and a knife inserted into the center of the casserole comes out clean 10 to 15 more minutes.