Spring Brunch Bake Recipe

5 5 4
Spring Brunch Bake Recipe
Spring Brunch Bake Recipe photo by Taste of Home
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Spring Brunch Bake Recipe

Read Reviews
5 5 4
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • 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 large egg whites
  • 3 large eggs
  • 1-1/2 cups fat-free milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon garlic powder

Directions

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 13x9-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted in 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

Nutritional Facts

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

  • 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 large egg whites
  • 3 large eggs
  • 1-1/2 cups fat-free milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon garlic powder
  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 13x9-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 in 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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Reviews forSpring Brunch Bake

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stephensce User ID: 6104171 122618
Reviewed Nov. 7, 2013

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

MY REVIEW
Joscy User ID: 2694585 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."

MY REVIEW
barbtotherow User ID: 5463405 150985
Reviewed May. 13, 2012

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

MY REVIEW
tkarinas User ID: 4389335 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."

MY REVIEW
carmenbcoe User ID: 3907458 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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