Spring Morning Casserole Recipe

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Spring Morning Casserole Recipe
Spring Morning Casserole Recipe photo by Taste of Home
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Spring Morning Casserole Recipe

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Publisher Photo
“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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese
  • 8 large 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 13x9-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 in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Spring Morning Casserole in Simple & Delicious April/May 2011, p37

Nutritional Facts

1 piece: 289 calories, 14g fat (8g saturated fat), 178mg cholesterol, 612mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 15g protein.

  • 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 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 13x9-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 in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Spring Morning Casserole in Simple & Delicious April/May 2011, p37

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Reviews forSpring Morning Casserole

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muffbear74 User ID: 209131 264917
Reviewed Apr. 20, 2017

"Made this at my daughter's and everyone loved it. She was out of honey, so I used maple syrup in stead. Yummy!"

MY REVIEW
NoodleNel User ID: 6393598 225865
Reviewed May. 4, 2015

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

MY REVIEW
Hannah0418 User ID: 1795891 191391
Reviewed Apr. 27, 2014

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

MY REVIEW
Friendly323 User ID: 7120568 178871
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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