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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
  • Total Time
    Prep: 25 min. + chilling Bake: 40 min. + standing
  • Makes
    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 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.
Nutrition Facts
1 piece: 289 calories, 14g fat (8g saturated fat), 178mg cholesterol, 612mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 15g protein.

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