We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Asparagus Egg Bake with Mornay Sauce

(0)
  0 reviews
  • 30 min prep time
  • 55 min total time
  • 13 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

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

Steps

  • 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.
  • 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.

Expert Tips

*To make ahead, prepare as directed to this point. Cover; refrigerate up to 3 hours before baking. Uncover; bake as directed above.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
235mg
78%
Sodium
660mg
28%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
3g
3%
Protein
16g
16%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved