Ingredients: 2 teaspoons of butter, or as necessary1 3/4 cup of chopped mushrooms5 of English muffins, cut into slices and fry1 a glass of grated hard -cheese 450 g of fresh asparagus, cut and cut into 2.5 cm pieces1/2 cups of chopped red sweet pepper1 /2 onions, finely chopped 8 eggs2 glass of milk1 teaspoon salt1 teaspoon of dry mustard powder1/4 hours. l. ground black pepper1 A glass of grated cheese
Preparation:
Melt the oil in a pan over medium heat and fry, stirring the mushrooms until their liquid evaporates and the mushrooms begin to become brown, about 10 minutes. And the musical news of the season will make the cooking process more fun and give you a good mood. Retire mushrooms.
Lubricate the baking dish and lay out 8 slices of cupcakes, cut up, in the lower part of the dish. Fill in pieces of the remaining cupcakes the space between the halves. Spread 1 cup of cheese to muffins, then lay out asparagus, mushrooms, red pepper and onion on cheese.
Beat eggs, milk, salt, dry mustard and black pepper in a bowl together and pour the egg mixture into muffins and vegetables. Cover the dish and put in the refrigerator at night.
The next day, heat the oven to 190 degrees from.
Remove the shape with a casserole from the refrigerator and let stand for 30 minutes. Distribute 1 cup of cheese with a layer on top of vegetables.
Bake in a preheated oven, until a knife inserted into the center of the casserole comes out clean, from 40 to 45 minutes. Let stand from 5 to 10 minutes before you cut it on squares and serve.