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Spring Morning Casserole

Total Time

Prep: 25 min. + chilling Bake: 40 min. + standing

Makes

12 servings

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
Spring Morning Casserole Recipe photo by Taste of Home

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

  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.

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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