PENZEY'S HAM AND ASPARAGUS BAKE

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Penzey's Ham and Asparagus Bake image

This just came in Penzey's Spring '08 catalog. We tried this and it was really yummy! I added the 1 more cup of asparagus and you could use Egg Beaters to reduce the cholesterol. I adjusted the seasonings just a bit.

Provided by WI Cheesehead

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups cooked ham, chopped into 1/2-inch pieces
1/2 cup green onion, chopped
2 -3 cups fresh asparagus, cut into 1/2 to 1 inch pieces
2 tablespoons butter
8 eggs
2 cups skim milk
1/2 cup flour
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/2-3/4 teaspoon dried thyme
1/2-3/4 teaspoon cracked rosemary
1/2 teaspoon granulated garlic or 1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2-1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 425°F Lightly grease a 9x13-inch baking pan.
  • Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
  • If you like, add the ham to saute for the last 2 minutes.
  • When they vegetables are tender, add them to the baking pan along with the ham.
  • In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
  • Beat until smooth and pour over the ham mixture.
  • Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
  • Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted.
  • Let set a few minutes before cutting and serving.

Nutrition Facts : Calories 196.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 157.8, Sodium 261.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 15

*** Explore more Penzey's Ham And Asparagus Bake Recipes »

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