Really flexible recipe~we made it for Easter brunch since no one wanted to bake a whole ham
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 4 English muffins (whole wheat are yummy in this and a smidge healthier), cut into small cubes and toasted
- 1 cup crumbled smoked cheddar cheese (or whatever cheese you like)
- 1 cup cubed fully cooked ham
- 1/2 cup chopped sweet red pepper
- 8 eggs, lightly beaten
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon lemon pepper
Directions
- Combine asparagus through red pepper in a large bowl. Mix then pour into a Pam sprayed 13 x 9 inch casserole pan
- In a small bowl, whisk the eggs, milk, salt, mustard and pepper; pour over muffin mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle with a little more cheddar cheese if desired
- Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the middle comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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