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Spring Morning Casserole Recipe

Spring Morning Casserole Recipe photo by Taste of Home

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“My mom gave me this recipe, and it has quickly become my favorite breakfast casserole. I love that it can be made the night before and popped in the oven for a special breakfast.” —Melody Holland, Lebanon, Pennsylvania

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Spring Morning Casserole Recipe

Prep: 25 min. + chilling Bake: 40 min. + standing

Yield: 12 Servings

25 40 65

Ingredients

2 cups cut fresh asparagus (1-inch pieces)
1 small sweet red pepper, chopped
1 small onion, chopped
3 tablespoons butter
8 cups cubed day old French bread
1 cup cubed fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
8 eggs, beaten
2 cups 2% milk
1/3 cup honey
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside.
Place bread in a greased 13-in. x 9-in. baking dish. Layer with ham, 1 cup cheese and vegetable mixture. Sprinkle with remaining cheese. In a large bowl, combine the eggs, milk, honey, salt and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 289 calories, 14 g fat (8 g saturated fat), 178 mg cholesterol, 612 mg sodium, 27 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Spring Morning Casserole in Simple & Delicious April/May 2011, p37

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Spring Morning Casserole

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Reviewed on Apr. 07, 2013 by Friendly323

I made recipe exactly as is for company visiting. It was wonderful. Loved that I could make a day ahead of time and just pop it in the oven the next morning.