Spring Brunch Bake Recipe
Spring Brunch Bake Recipe photo by Taste of Home
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Spring Brunch Bake Recipe

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“What a delicious way to use up leftover ham and fresh asparagus!” Fluffy and moist, this dish will be a welcomed sight at any meal. Nancy Zimmerman—Cape May Court House, New Jersey
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES: 6 servings


  • 8 cups cubed French bread
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1 cup cubed fully cooked lean ham
  • 3/4 cup shredded part-skim mozzarella cheese
  • 6 egg whites
  • 3 eggs
  • 1-1/2 cups fat-free milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon garlic powder

Nutritional Facts

1 piece: 224 calories, 6g fat (3g saturated fat), 124mg cholesterol, 640mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 21g protein .


  1. In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Spring Brunch Bake in Healthy Cooking April/May 2009, p43

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stephensce 122618
Reviewed Nov. 7, 2013

"I made this with broccoli instead and it was fantastic!"

Joscy 76566
Reviewed Mar. 14, 2013

"Would rate this dish a definite *5*, even though rating stars did not appear. Looks very easy, plan to make **soon**. I like the idea of using whole wheat french toast. Very clever indeed!! K."

barbtotherow 150985
Reviewed May. 13, 2012

"Delicious and easy. A really pretty casserole, too."

tkarinas 164375
Reviewed Mar. 22, 2010

"This spring brunch bake turns out so nice and so delicious, it's one my family asks for any time we have the ingredients. I make it gladly for them, as we all love it and eat it whenever we can. It's a keeper for sure and going in my recipe box."

carmenbcoe 208789
Reviewed Jul. 5, 2009

"I used whole wheat french bread and mixed fat-free & part-skim mozzarella cheese. It turned out AMAZING!"

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