HAM AND ASPARAGUS BREAKFAST BAKE
Add in-season veggies to this easy, cheesy egg bake for a crowd-pleasing brunch dish.
Provided by Holly Lofthouse
Categories Breakfast
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.
- Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g
ASPARAGUS, HAM AND EGG BAKE
Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
- In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
- Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
- Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g
CHEESY HAM AND ASPARAGUS BAKE
Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
- Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 12.1 g, Cholesterol 148.1 mg, Fat 11 g, Fiber 0.9 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 535.9 mg, Sugar 3 g
HAM & ASPARAGUS CASSEROLE
"I love to try out new recipes on my family. I'm always looking for ways to incorporate some of my favorite vegetables in with my main dishes, and this one was a success!" Rachel Kowasic - Connellsville, PA
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 343 calories, Fat 8g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 946mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
HAM AND ASPARAGUS CASSEROLE
Oh my, it's like pot pie! A tender biscuit layer tops a creamy filling of a tasty ham and asparagus duo.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.
- Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.
- Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.
Nutrition Facts : Calories 290, Carbohydrate 21 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1290 mg
ASPARAGUS-POTATO BRUNCH BAKE
Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
- In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
- Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
HAM AND ASPARAGUS CASSEROLE
With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. -Donetta Brunner, Savanna, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 362 calories, Fat 21g fat (9g saturated fat), Cholesterol 247mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
ASPARAGUS HAM STRATA
You can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! -Ethel Pressel, New Oxford, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish. , Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. , Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 420 calories, Fat 21g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1427mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein.
HAM, ASPARAGUS, CHEESE BREAKFAST BURITTO MADE FROM MAKE AHEAD CASSEROLE
This I discovered quite by accident, I had some of the breakfast casserole left over. I was very hungry one morning and also had some tortillas left over. The two together are amazing
Provided by Jane Whittaker
Categories Other Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- 1. Cut the square of casserole in half to fit tortilla lengthwise.
- 2. Place a slice of pepper jack cheese on the halves, and microwave for 1 minute, or until hot.
- 3. Place the egg casserole on a tortilla, add salsa and whatever toppings you like, roll up and enjoy.
HAM & ASPARAGUS BRUNCH BAKE
This came from a Sunday supplement page in an ad for Uncle Ben's rice. I've never seen these ingredients put together in this way before. It is a very different and tasty dish! Serve it for brunch or Sunday supper.
Provided by Ellen Bales
Categories Other Main Dishes
Time 1h
Number Of Ingredients 6
Steps:
- 1. In a large saucepan prepare rice mixes according to package directions, adding the asparagus to the rice mixture during the last 5 minutes of cooking. When the rice has cooked, remove pan from heat.
- 2. Add ham, bell pepper, and onion; mix well.
- 3. Place mixture in a greased 11x7-1/2" baking dish; sprinkle with the cheese.
- 4. Bake 25-30 minutes or until mixture is heated through.
OVERNIGHT ASPARAGUS BREAKFAST CASSEROLE WITH HAM
Loaded with fresh asparagus, chopped ham, and fabulous flavor, this Overnight Asparagus Breakfast Casserole with Ham is just perfect for an Easter or spring brunch. Prepare it the day before, pop it in the oven in the morning, and get ready to dive into its deliciousness for breakfast or brunch. Or, enjoy it as a main dish for dinner like we often do. Either way, it's a winner, for sure!
Categories Main Dishes
Time 1h30m
Yield about 8-10 servings
Number Of Ingredients 12
Steps:
- Rinse asparagus and snap off woody ends of the stems. Cut spears into 1-inch pieces.
- Melt butter in a skillet over medium heat. Add asparagus; cover and cook for 4 minutes, stirring frequently.
- Add onion and red pepper. Cook uncovered for 3-5 minutes, stirring frequently. Remove from heat and set aside.
- Place bread cubes in a 9x13-inch baking dish coated with non-stick cooking spray. Sprinkle evenly with chopped ham, spoon on the cooked vegetables, and top with 1 cup shredded Swiss cheese.
- In a large bowl, whisk together eggs, milk, basil, salt, and pepper. Pour evenly over bread mixture in baking dish.
- Cover and refrigerate 12-24 hours.
- Bake uncovered at 350℉ for 45-55 minutes, until set and golden brown.
- Sprinkle with remaining 1 cup shredded Swiss cheese. Bake for 5-10 minutes more, until cheese is melted.
- Allow to stand 10 minutes before serving.
- To break off the woody bottoms of the asparagus stems, just hold onto a spear of asparagus toward the bottom with both your hands. Bend the asparagus spear gently until it snaps. It will naturally snap apart at the best place to separate the woody end and tender tip. Or, just cut the spears with a knife, cutting where the green color fades if you'd prefer.
- If the asparagus is young and thin, you just need to trim off the very bottom of the spears -- no need to snap the spears because there's really no thick, woody part to them yet.
- I sometimes use a mixture of Swiss and Monterey Jack cheese, or a mixture of Swiss and mozzarella.
- It's important for this casserole to sit refrigerated for at least 12 hours. This allows the bread cubes to absorb the egg/milk mixture, and creates the casserole's fluffy texture when baked. I don't recommend short-cutting this step.
HAM AND ASPARAGUS CASSEROLE
Great way to use up leftover rice--I modified a recipe I found on the web and ended up with a real winner. Also great the next morning with scrambled eggs. I have a feeling that the right combination of seasonings could replace the cream of celery soup--let me know if you figure it out!
Provided by Marla Swoffer
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 and grease a rectangular casserole dish.
- Chop asparagus and ham into bite-size pieces.
- Combine rice, asparagus and ham in casserole dish.
- Combine soup and stock and pour over casserole.
- Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
- Sprinkle cheese on top and bake until melted.
OVERNIGHT ASPARAGUS STRATA
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
HAM AND ASPARAGUS CASSEROLE
A wonderful spring-time casserole and a great way to use up extra Easter eggs. I have made this dish with chicken when I didn't have ham, but I prefer ham.
Provided by Carol
Categories One Dish Meal
Time 55m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Blanch asparagus in microwave for 3 minutes.
- Drain off any juice.
- In large mixing bowl combine asparagus, ham, egg, tapioca, green pepper, onion, mushrooms, and cheese.
- Mix together.
- In smaller bowl mix lemon juice, parsley, half& half, and mushroom soup.
- Add to ingredients in large bowl, mix well.
- Spread in greased or sprayed 13 x 9 baking dish.
- Bake in a 375º oven for 30-40 minutes.
- Let stand 10 minutes before serving.
- Serves 10-12.
Nutrition Facts : Calories 149.5, Fat 7.9, SaturatedFat 3.1, Cholesterol 102.7, Sodium 768.9, Carbohydrate 6.8, Fiber 1.1, Sugar 1.9, Protein 13.2
HAM AND ASPARAGUS CASSEROLE RECIPE
This Ham and Asparagus Casserole Recipe that has it all. You get protein and veggies and bread in the form of stuffing. It works for breakfast, brunch or as a side dish at dinner. This casserole is also super popular at potlucks.
Provided by Vicky
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a large mixing bowl, stir together the stuffing, cheese, asparagus, and ham.
- In a second large bowl, whisk together the soup, milk, eggs, and mustard.
- Pour the wet mixture over the dry ingredients in a greased casserole dish.
- Mix the wet and dry ingredients well.
- Use a large wooden spoon to press the mixture firmly into the casserole dish.
- Bake for 45 minutes and serve warm.
Nutrition Facts : Calories 565 kcal, Carbohydrate 74 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 150 mg, Sodium 1809 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
HAM, ASPARAGUS, AND CHEESE STRATA
To cut down on brunch stress, prepare this easy strata recipe the night before, then bake in the morning. Serve with fresh fruit--and a batch of mimosas, if you like.
Provided by BHG Test Kitchen
Time 3h35m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
- In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
- In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
- Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
- Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.
Nutrition Facts : Calories 454 kcal, Carbohydrate 22 g, Cholesterol 421 mg, Protein 34 g, SaturatedFat 12 g, Sodium 936 mg, Sugar 6 g, Fat 26 g, UnsaturatedFat 11 g
PENZEY'S HAM AND ASPARAGUS BAKE
This just came in Penzey's Spring '08 catalog. We tried this and it was really yummy! I added the 1 more cup of asparagus and you could use Egg Beaters to reduce the cholesterol. I adjusted the seasonings just a bit.
Provided by WI Cheesehead
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F Lightly grease a 9x13-inch baking pan.
- Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
- If you like, add the ham to saute for the last 2 minutes.
- When they vegetables are tender, add them to the baking pan along with the ham.
- In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
- Beat until smooth and pour over the ham mixture.
- Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
- Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted.
- Let set a few minutes before cutting and serving.
Nutrition Facts : Calories 196.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 157.8, Sodium 261.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 15
ASPARAGUS BREAKFAST CASSEROLE
Quick, easy and tasty do-ahead breakfast. I made it for a church brunch today and got great reviews. Enjoy!
Provided by BakinBaby
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
- Spread potatoes (still frozen is okay) in bottom of pan.
- Top with chopped onions, ham and asparagus.
- Salt and pepper slightly.
- Sprinkle 1 cup swiss cheese on top.
- At this point you can continue or casserole may be refrigerated overnight.
- Pour beaten eggs over hash browns & vegetables.
- Sprinkle with salt and pepper.
- Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
- Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.
Nutrition Facts : Calories 190, Fat 12.4, SaturatedFat 4.3, Cholesterol 223.9, Sodium 204.8, Carbohydrate 8.4, Fiber 0.9, Sugar 0.9, Protein 11.4
HAM-ASPARAGUS CASSEROLE
Steps:
- Preheat oven to 425. Lightly grease a 9x13 baking dish. Cut the asparagus into 1/2" pieces and green onions. Melt butter in frying pan, saute onions and asparagus about 8 min until tender. Chop ham add to baking dish with onions and asparagus. In a lg bowl beat eggs, milk, flour, cheese and dry ingredients. Pour over ham mixture. Bake uncovered 30 min or inserted knife comes out clean. Sprinkle with cheese bake additional 3-5 min until melted. Let sit a few minutes before cutting and serving.
HAM & ASPARAGUS BRUNCH CASSEROLE
This is a casserole I would be proud to serve for a "special occasion" brunch. The blend of flavors from the cheeses, the ham and bacon, the asparagus and spring onion and the special seasonings is just fantastic! The slices of hard boiled egg in the center add a pleasant little surprise, too! The croissants soak up the creamy seasoned custard and it puffs up to double it's original size as it bakes. So pretty and so delicious! I hope you enjoy my latest culinary creation!
Provided by Teresa G. @sokygal
Categories Breakfast Casseroles
Number Of Ingredients 16
Steps:
- Gather and prep all ingredients. (Wash and cut asparagus, tear croissants, shred cheeses, boil 1 egg etc.)
- Spray or lightly butter an 8"x8" baking dish; set aside.
- Melt 1 tablespoon butter in small nonstick pan; add fresh asparagus pieces; sauté over medium/medium-high heat for approximately 2 minutes, or until tender. Set aside.
- Evenly distribute 1/2 of the croissants over bottom of greased dish.
- Over the croissant layer, evenly distribute (one by one) the sautéed asparagus, spring onions, chopped ham and 2/3 of the monterey jack and 2/3 of the cheddar.
- Slice boiled egg and arrange over cheese layer; distribute remaining jack cheese over sliced egg layer.
- Evenly distribute remaining croissant pieces over top.
- Whisk together well, 3 eggs, 1 2/3 cup milk, 1/3 cup cream, salt creole seasoning and white pepper; slowly and evenly pour over top of casserole.
- Use a spoon or spatula to gently press down on the croissants, to help absorb liquid.
- Sprinkle top with the bacon bits, then the remaining cheddar cheese. (May cover and refrigerate overnight, or bake as soon as the liquid is absorbed by the croissants.)
- Preheat oven to 350ºF. Bake, uncovered, for 1 hour. Casserole should be puffy and lightly browned around edges. (Baking may take a few minutes extra if casserole was refrigerated.)
- Allow to cool for 15 minutes before serving. Cover and refrigerate leftovers. Recipe may be doubled (use a 13"x9" dish.)
ELSA'S HAM AND ASPARAGUS TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 8 toasts
Number Of Ingredients 8
Steps:
- Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
- Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.
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- Grease casserole dish with nonstick cooking spray. Slice butter into small pieces and place into the bottom of the prepared pan.
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- Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
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