Asparagus Egg Bake with Mornay Sauce

(0)
  0 reviews
  • 30 min prep time
  • 55 min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Bake at 350°F. for 20 to 25 minutes or until eggs are thoroughly heated.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved