Asparagus Egg Bake with Mornay Sauce

Bake this egg and ham casserole for a delightful dinner - ready in just 55 minutes.

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Servings 8

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ingredients 13
Prep Time 30 min
Total Time 55 min

Ingredients

EGGS

1/4: cup chopped onion

2: tablespoons margarine or butter

1: cup cubed cooked ham

8: eggs, beaten

SAUCE

2: tablespoons margarine or butter

2: tablespoons all-purpose flour

1: teaspoon chicken-flavor instant bouillon

1 1/4: cups milk

2: oz. (1/2 cup) shredded Swiss cheese

1/4: cup grated Parmesan cheese

TOPPING

1: (15-oz.) can extra-long tender asparagus spears, drained

2: tablespoons unseasoned dry bread crumbs

1: teaspoon margarine or butter, melted

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Directions

1 Heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. In large skillet, cook onion in 2 tablespoons margarine until onion is crisp-tender. Add ham and eggs; cook just until eggs are set, stirring occasionally.
2 Melt 2 tablespoons margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Carefully fold sauce into scrambled eggs. Pour into greased baking dish.*
3 Bake at 350°F. for 20 to 25 minutes or until eggs are thoroughly heated.
4 Remove from oven. Arrange asparagus spears over baked eggs. Combine bread crumbs and 1 teaspoon melted margarine; sprinkle over top. Return to oven; bake an additional 5 minutes.