Back to Spring Morning Casserole

Print Options

 
 
 
 Print
Spring Morning Casserole Recipe

Spring Morning Casserole Recipe

“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
TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min. + standing YIELD:12 servings

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

  • 1. In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside.
  • 2. 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.
  • 3. 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.