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Spring Morning Casserole

 Spring Morning Casserole
“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
12 ServingsPrep: 25 min. + chilling Bake: 40 min. + standing

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 Eggland's Best 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.

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Spring Morning Casserole (continued)

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: Sparkling Wine: Enjoy this recipe with a sparkling wine.