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Cheesy Ham and Asparagus Bake

Cheesy Ham and Asparagus Bake

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bettina

Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
  3. Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
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Reviews

MAGGIE MCGUIRE
54
1/6/2004

This is a very delicious brunch casserole. I cut out the 3/4t of salt because the ham and cheeses I was using were very salty. I had some beautiful fresh asparagus, so I blanched it for a couple minutes rather than using frozen.Wonderful! I baked in an 11X7 dish so that the squares I served were nice and high. Beautiful presentation! If you change the pan size, remember to increase the baking time. My 11X7 took 43 minutes (28 at 425 degrees and 15 at 375 degrees) Halfway through I covered with foil to prevent excessive browning. It cuts better if you allow it to stand 10 minutes prior to serving as the recipe suggests.Great dish, Bettina!

SUHANSEN
31
5/9/2003

I served this recipe to my family for Sunday breakfast, and we all thought it was great. The one thing I would warn people about is that you have to serve it immediately. It comes out of the oven all fluffy, tall, and steamy, but after 15 or 20 minutes it deflates and gets an unpleasant floury taste. Reheating it will not restore its original light fluffy texture. I used fresh asparagus precooked until just tender instead of the frozen, and I would guess that I used closer to 20 ounces than 10. I will definitely serve this recipe again.

Maggie
26
4/22/2003

I used egg substitute instead of real eggs, cottage cheese instead of parmesan cheese, seasoned salt instead of regular salt and tarragon, and reduced fat Jimmy Dean sausage instead of ham; I added minced garlic, fresh sliced mushrooms, and sliced zucchini - the result was fabulous! Cooking time was about 30-35 minutes for this. My husband loved it, as well!