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Ham and Asparagus Breakfast Bake

(3)
  3 reviews
  • 15 min prep time
  • 50 min total time
  • 7 ingredients
  • 8 servings
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Add in-season veggies to this easy, cheesy egg bake for a crowd-pleasing brunch dish.

Holly Lofthouse Recipe by Holly Lofthouse
June 13, 2014

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
cup chopped cooked ham
1
cup chopped cooked asparagus or thawed Green Giant™ frozen asparagus cuts (from 9-oz box)
4
eggs
1/2
cup milk
1/2
teaspoon ground mustard
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)

Steps

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.
  • 3 Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.
  • 4 Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.
  • 3 Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.
  • 4 Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.

Expert Tips

You can substitute Cheddar cheese for the Colby-Monterey Jack.

Not a fan of asparagus? Use chopped cooked broccoli instead.

No nutrition information available for this recipe
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