Layers of English muffins, ham, asparagus and cheese are drenched in eggs, Hollandaise mix and half and half for a creamy breakfast casserole that works great anytime of year. Excellent for using up leftover ham!
If using fresh asparagus, bring a pot of water to a boil, add the asparagus and bring back to a boil. Then immediately drain. If using frozen asparagus, simply thaw and chop.
In a 13x9 pan, layer English muffins, ham, asparagus, and cheese. Repeat.
In a medium sized bowl, whisk together the eggs, one package of the Hollandaise sauce mix, the half and half, salt and pepper. Pour over casserole. Cover with aluminum foil and refrigerate preferably overnight, but at least 8 hours.
Preheat the oven to 350 degrees and place the pan in the oven still covered with the foil. Bake for 50-60 minutes or until the casserole is set and the edges are golden brown, removing the foil for the last 10 minutes of baking.
Prepare the Hollandaise sauce as directed on the package and drizzle over the strata before serving.