1/2 lb fresh asparagus spears, trimmed & cut into 1" pieces
1/2 cup (3 oz) ham, chopped
1/4 cup red bell pepper, chopped
2 sourdough English muffins, split in half
1 cup shredded Cojack cheese, divided
4 eggs, lightly beaten
1 cup milk
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp ground black pepper
Cook asparagus in saucepan, covered, in a small amount of boiling water 6 - 8 minutes, or until crisp-tender; drain. In bottom of 8 x 8 baking pan, place English muffin halves, split sides up. Top with 1/2 cup of cheese, asparagus, ham & bell pepper. Whisk eggs, milk, dry mustard, salt & pepper until well blended. Pour egg mixture over muffins & cheese. Place remaining cheese in a quart-sized ziploc bag. Cover pan, label, & freeze, attaching bag of remaining cheese to the pan.
Thaw completely in refrigerator. Preheat oven to 375 degrees. Bake, unocovered, 35 minutes. Top with remaining cheese and bake 5 - 7 minutes longer, or just until cheese is melted. Cut strata into squares. If desired, serve with prepared packaged Hollandaise sauce.