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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


  • 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 large eggs, beaten
  • 2 cups 2% milk
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 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.

Reviews for Spring Morning Casserole

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Reviewed May. 4, 2015

"Delicious! And easy to make. I made it for Bible study brunch at church."

Reviewed Apr. 27, 2014

"Loved it! I doubled the asparagus (only used the tips) and the ham."

Reviewed Apr. 7, 2013

"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."

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