Asparagus Bake

Breakfast Casserole - Breakfast and Brunch

I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.

Brief

Prep 15 mins

Cook: 55 mins

Additional: 5 mins

Total: 1hr15 mins

Servings: 12

Yield: 1 -13x9 inch casserole

Asparagus Bake

Ingredients

4 cups asparagus

trimmed and cut into 1 inch pieces

12 dinner rolls

1 ½ cups diced processed American cheese

2 ½ cups cooked ham

coarsely chopped

6 eggs

3 cups milk

3 tablespoons minced onion

½ teaspoon salt

½ teaspoon ground black pepper

Cindy's Breakfast Casserole

Breakfast and Brunch

Directions

Step 1

If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm about 5 minutes. Drain and let cool.

Step 2

Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.

Step 3

Beat together eggs milk onion salt and pepper. Pour egg mixture into pan and refrigerate over night.

Step 4

Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).

Step 5

Bake uncovered until a knife inserted into center of pan comes out clean about 55 minutes. Let stand about 10 minutes before cutting.

Nutritional Information

Asparagus Bake

Servings Per Recipe:12

Calories: 238.9

% Daily Value *

Protein: 15.3g 31%

Carbohydrates: 15.1g 5%

Dietary Fiber: 1.5g 6%

Sugars: 5.1g

Fat: 13g 20%

Saturated Fat: 6.2g 31%

Cholesterol: 131.7mg 44%

Vitamin A Iu: 809.9IU 16%

Niacin Equivalents: 5.3mg 40%

Vitamin B6: 0.2mg 12%

Vitamin C: 3.4mg 6%

Folate: 93mcg 23%

Calcium: 193.1mg 19%

Iron: 1.6mg 9%

Magnesium: 24.3mg 9%

Potassium: 325.3mg 9%

Sodium: 824.9mg 33%

Thiamin: 0.2mg 24%

Calories From Fat: 117.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.