SPRING MORNING CASSEROLE

Spring Morning Casserole image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

Previous Next

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

Steps:

In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside., 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., 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 : Calories 289 calories, Fat 14g fat (8g saturated fat), Cholesterol 178mg cholesterol, Sodium 612mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein.