This is a great recipe and easy to prepare for a brunch of special breakfast.  The English Muffins are baked with the egg mixture and you will find this is a cross between a frittata and a strata…enjoy!

1 Red, Yellow or Orange Sweet Bell Pepper
10 Extra Large Eggs
1/2 Cup Half-and-Half, or Extra-Rich Milk
3 Tsp. Dijon Mustard
1 Tsp. Curry Powder
1 Tsp. Lemon Pepper Seasoning
1 Tbsp. Olive Oil 
12 Asparagus Spears, trimmed
1 Cup Fresh Sugar Snap Peas, trimmed
1 Cup Cherry Tomatoes
2 English Muffins, split and halved
4 Ounces Grated Mozzarella Cheese
1/4 Cup Fresh Basil Leaves

Preheat oven to 375 degrees.  Slice sweet bell pepper into rings and set aside.  

In large mixing bowl, whisk together eggs, half-and-half, mustard, lemon pepper seasoning, and curry powder.  Set aside.

Using a 12″ skillet, safe for the oven, heat oil and add asparagus spears and cook until bright green. Set aside when cooked.  Add pea pods and cook in olive oil approximately 2 minutes.  Stir in tomatoes and cook until skins of tomato begin to separate.  

Place muffin pieces on top of vegetables and slowly pour egg mixture over top.  Place asparagus spears over all ingredients.  

Transfer to oven and bake uncovered for 12 minutes.  Remove and top with sweet bell pepper rings and cheese.  Broil 2 or 3 minutes longer, until cheese is melted and top is golden and eggs are set. Top with fresh basil.

Cut into wedges and serve.  Salsa or sour cream can be used for accoutrement’s, if so desired.

This delicious recipe pares well with herbed potatoes, hash brown potatoes or another potato dish of your choice.

Makes 6 servings.