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 AND CHEESE BREAKFAST CASSEROLE
This colorful, extra-cheesy breakfast casserole can be made ahead and baked the next day - perfect for brunch with a large crowd.
Provided by Food Network Kitchen
Time 1h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
- Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
- Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
- Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.
HAM 'N' EGG BURRITOS
Steps:
- In a small bowl, whisk eggs and salt. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set. Add the ham, 1/4 cup cheese and salsa; cook and stir until eggs are completely set. , Spoon egg mixture off-center on each tortilla; sprinkle with remaining cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 579 calories, Fat 31g fat (15g saturated fat), Cholesterol 489mg cholesterol, Sodium 1924mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 7g fiber), Protein 31g protein.
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
ASPARAGUS AND HAM CASSEROLE
I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
BREAKFAST BURRITO CASSEROLE
A friend gave me this burrito casserole recipe and I modified it to fit our family. It's perfect for a brunch, because you can prep it the night before and bake it the next morning. -Krista Yoder, Due West, South Carolina
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.
Nutrition Facts : Calories 506 calories, Fat 34g fat (14g saturated fat), Cholesterol 243mg cholesterol, Sodium 1419mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
HAM CASSEROLE WITH ASPARAGUS AND CHEDDAR CHEESE
This recipe came from www.southernfood.about.com - it is a really tasty way to use up the leftver ham from the holidays. Very quick and easy!
Provided by Lisa in Acworth
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add cheese; stir until mixture is smooth and cheese is melted.
- In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce.
- Repeat layers. Mix remaining 1/3 of the stuffing mix with 1 tablespoon melted butter; sprinkle over top. Bake at 350° for 30 to 40 minutes, or until casserole is hot and bubbly.
MAKE-AHEAD BREAKFAST BURRITOS
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia
Provided by Taste of Home
Time 30m
Yield 12 burritos.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
MAKE-AHEAD BREAKFAST BURRITOS
I didn't plan enough to make this ahead of time, but it still turned out delicious. I substituted bacon for the ham (you can use sausage or whatever you prefer). I used pepper jack and cheddar. Recipe courtesy of A Thrifty Mom. Thank you for the simple and yummy breakfast!
Provided by AmyZoe
Categories < 4 Hours
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place ham, cheese, and onions inside flour tortilla.
- Roll up and stack in buttered 9x13" baking dish.
- In a bowl, whip 8 eggs and 2 cups half and half. Add salt and pepper to taste.
- Pour egg mixture over top of the filled tortillas.
- Cover with plastic and place in refrigerator for 4 to 12 hours.
- Top with a cup of cheese.
- Bake for 25 minutes at 350 covered with foil.
- Remove foil and continue to bake for 10 to 15 minutes or until eggs are done.
- Let rest for 10 minutes before serving.
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HAM & CHEESE OVERNIGHT BREAKFAST CASSEROLE
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- Prepare a 9x13-inch pan with softened butter. Tear the bread slices into 1-inch pieces of bread and cover the bottom of the pan with half of the loaf, fitting the pieces tightly together like puzzle pieces.
- There are two ways you can do the next layering step: Layer the ground ham over the bread and then top with the cheese. Tear the rest of the bread slices into pieces and nestle them together over the ground ham but don't pack too tightly, but just so they fit together.
- In a 1 quart measuring cup, whisk the eggs and milk until smooth. In a small bowl, take 1 tablespoon of the egg and milk mixture and use a fork to mix the dry mustard into it until smooth. Add the mustard mixture into the quart measuring cup and mix well so that all of the mustard is incorporated. Add the chopped parsley and whisk.
- Starting at one end of the casserole, slowly pour the egg mixture over the the bread, evenly distributing the wet ingredients and making sure to get into the edges too. Cover with non-stick aluminum foil and refrigerate overnight.
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