Asparagus, Ham and Egg Bake

(5)
  5 reviews
  • 15|min prep time
  • 9|hr|35|min total time
  • 13 ingredients
  • 12 servings

1 1/2
cups chopped cooked ham (1/2 lb)
1
lb fresh asparagus spears, cut into 1-inch pieces
1
bag (30 oz) frozen shredded hash brown potatoes, thawed
1
medium onion, chopped (1/2 cup)
2
cups shredded Cheddar cheese (8 oz)
1/4
cup grated Parmesan cheese
12
eggs
1 1/4
cups milk
1
container (8 oz) sour cream
2
teaspoons lemon-pepper seasoning salt
2
teaspoons ground mustard
1
cup cornflake crumbs
2
tablespoons butter or margarine, melted

Directions

  1. 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
  2. 2 In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
  3. 3 Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
  4. 4 Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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