Monday, March 28, 2016

Asparagus Brunch Casserole

We love having brunch on a Saturday morning on a weekend when we can just relax and enjoy our home and being together. It is really great when the asparagus is coming up and being picked every day. That's when I really enjoy using the fresh asparagus in my brunch casserole. This is a very versatile recipe and the ingredients can be changed to fit the season. This is a great dish for a cover dish pot luck brunch and I have served it many times for a ladies brunch.

Asparagus Brunch Casserole at Miz Helen's Country Cottage


The Flavor Of This Casserole Is So 
Fresh and Delicious

Asparagus Brunch Casserole at Miz Helen's Country Cottage

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.

Mix and Refrigerate For 8 Hours or Overnight

Asparagus Brunch Casserole at Miz Helen's Country Cottage

Bake, Cool and Let Rest

Asparagus Brunch Casserole at Miz Helen's Country Cottage

Ready To Serve

Asparagus Brunch Casserole at Miz Helen's Country Cottage

Slice and Serve

Asparagus Brunch Casserole at Miz Helen's Country Cottage

Enjoy!

Asparagus Brunch Casserole at Miz Helen's Country Cottage

One of the great things about this recipe is that it can be frozen in individual packs for a grab and go breakfast. Thanks so much for stopping by today and spending some time in the kitchen with us, I always look forward to your visits and hope you will come back to see us real soon!
Peace and Joy

7 comments:

  1. Yum! There is nothing better than freshly picked asparagus!

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  2. Looks great and I love asparagus :) (can't eat ham though.....)
    With green salad and it's the perfect dinner

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  3. This sounds delicious, Miz Helen. I often freeze individual portions for myself to pull out, just like you do.

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  4. Why am I not surprised that you grow your own asparagus? You are amazing, Miz Helen!

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  5. Helen, this sounds so wonderful! I love asparagus but you've combined interesting ingredients. Dijon mixed with cayenne and Monterrey Jack cheese...I'm all for it!!

    Pinning. Thank you for joining TOHOT. :)

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  6. This sounds like a wonderful weekend breakfast -- I love anything with Dijon mustard! Thanks for sharing at Merry Monday! :)

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  7. I love the idea of having fresh asparagus to pick every day, Miz Helen! How wonderful! Your Asparagus Brunch Casserole sounds delicious - lots of lovely flavours and seasonings. Thank you for sharing it with us at the Hearth and Soul Hop. Pinned!

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen