Asparagus Brunch Casserole
Miz Helen's Kitchen
Ingredients
6 eggs, well beaten
2-1/2 cups half and half
1 pound fresh asparagus,chopped
(this will be about 3 to 4 cups)
2 cups cooked ham, diced
1 tablespoon Di Jon Mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
4 tablespoons fresh chives, chopped fine
2-1/2 cups sharp cheddar and Monterrey Jack cheese mix, shredded
6 slices day old bread, crust removed and cubed
Cooking Spray
Sour Cream for garnish
Directions
Spray a 9X13 baking dish with a cooking oil spray and set aside.
Clean and chop the asparagus, set aside.
Chop the chives and set aside.
Chop the ham and set aside.
Beat the eggs in a very large mixing bowl, gradually adding the half and half. Beat the mixture until it is completely blended and very smooth.
Add the Di Jon Mustard, garlic powder, salt, black pepper, cayenne pepper and chives, to the eggs and half and half, mix well.
Add the asparagus, ham and cheese to mixture and mix well.
Gently fold the bread into the egg mixture.
Pour the casserole mixture into the 9X13 Oil Sprayed baking dish.
Cover with a plastic wrap and refrigerate for 8 hours or overnight.
Set the baking dish out of the refrigerator for at least 30 minutes prior to putting it in the oven.
Cook in a preheated 350 degree oven for 45 minutes, checking to make sure the center is set.
Let the casserole set for 10 minutes to cool before slicing.
Garnish with sour cream and fresh chives.