Ham and Asparagus Breakfast Bake

Blogger Holly Lofthouse of Life in the Lofthouse shares an easy, cheesy win for a spring brunch get-together.

  • prep time 15 min
  • total time 50 min
  • ingredients 7
  • servings 8

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)
  • 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.
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