Asparagus Brunch Casserole

We love having brunch on a Saturday morning on a weekend when we can just relax and enjoy our home and being together. It is really great when the asparagus is coming up and being picked every day. That's when I really enjoy using the fresh asparagus in my brunch casserole. This is a very versatile recipe and the ingredients can be changed to fit the season. This is a great dish for a cover dish pot luck brunch and I have served it many times for a ladies brunch.

The Flavor Of This Casserole Is So 
Fresh and Delicious

Asparagus Brunch Casserole

Miz Helen's Kitchen

Ingredients

6 eggs, well beaten

2-1/2 cups half and half

1 pound fresh asparagus,chopped

(this will be about 3 to 4 cups)

2 cups cooked ham, diced

1 tablespoon Di Jon Mustard

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon cayenne pepper

4 tablespoons fresh chives, chopped fine

2-1/2 cups sharp cheddar and Monterrey Jack cheese mix, shredded

6 slices day old bread, crust removed and cubed

Cooking Spray

Sour Cream for garnish

Directions

Spray a 9X13 baking dish with a cooking oil spray and set aside.

Clean and chop the asparagus, set aside.

Chop the chives and set aside.

Chop the ham and set aside.

Beat the eggs in a very large mixing bowl, gradually adding the half and half. Beat the mixture until it is completely blended and very smooth.

Add the Di Jon Mustard, garlic powder, salt, black pepper, cayenne pepper and chives, to the eggs and half and half, mix well.

Add the asparagus, ham and cheese to mixture and mix well.  

Gently fold the bread into the egg mixture.

Pour the casserole mixture into the 9X13 Oil Sprayed baking dish.

Cover with a plastic wrap and refrigerate for 8 hours or overnight.

Set the baking dish out of the refrigerator for at least 30 minutes prior to putting it in the oven.

Cook in a preheated 350 degree oven for 45 minutes, checking to make sure the center is set.

Let the casserole set for 10 minutes to cool before slicing.

Garnish with sour cream and fresh chives.

Print Recipe

Mix and Refrigerate For 8 Hours or Overnight

Bake, Cool and Let Rest

Ready To Serve

Slice and Serve

Enjoy!

One of the great things about this recipe is that it can be frozen in individual packs for a grab and go breakfast. Thanks so much for stopping by today and spending some time in the kitchen with us, I always look forward to your visits and hope you will come back to see us real soon!

Peace and Joy

Miz Helen

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