Cheddar-Bacon-Asparagus Strata

1 pound bacon

1 pound fresh asparagus, trimmed

8 eggs

2 cups milk

¼ teaspoon dry mustard powder

½ teaspoon salt

⅛ teaspoon pepper

1 (1 pound) loaf sliced bread, crusts removed

1 cup shredded Cheddar cheese

¼ cup diced onion

½ red bell pepper, diced

1 cup shredded Cheddar cheese

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add the asparagus, cover, and steam until bright green but still crunchy, about 5 minutes. Remove asparagus and set aside.

In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until smooth and well combined.

Grease a 9x13-inch baking dish. Layer the bread slices into the bottom of the dish, cutting and fitting extra slices as needed to fill spaces. Sprinkle 1 cup of Cheddar cheese over the bread, followed by the diced onion. Arrange asparagus spears and red bell pepper in a layer over the onion. Sprinkle crumbled bacon over the red bell pepper; top with another layer of bread slices, cutting and filling in spaces as before. Pour the egg-milk mixture evenly over the casserole, and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake the casserole for 50 minutes; sprinkle 1 cup shredded Cheddar cheese over the top of the casserole, return to the oven, and bake until the cheese is melted and bubbling and a knife inserted into the center of the casserole comes out clean, 10 to 15 more minutes.