NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

English Muffin and Asparagus Bake

3.0 by 13 people
31K views
Rate me!
  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 13 mins 375°F
  • Broil: 2 mins

English Muffin and Asparagus Bake

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Slice bottom half of pepper into thin rings; seed and chop remaining pepper. Set aside.
  2. In large bowl whisk together eggs, half-and-half, mustard, lemon pepper seasoning, curry powder and salt; set aside.
  3. In 12-inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1 to 2 minutes or until bright green. Remove with tongs; set aside. Add chopped sweet pepper and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. Top with asparagus spears, pressing lightly with the back of spoon.
  4. Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Broil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
  5. Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Makes 6 servings.

Nutrition Facts (English Muffin and Asparagus Bake)

    Per serving:
  • 293 kcal cal.,
  • 18 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 375 mg chol.,
  • 525 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...