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Ham & Asparagus Breakfast Casserole
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[Print Version]
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| This recipe is wonderful for a holiday breakfast. The entire dish can be prepared up to 24 hours in advance. In the morning, just pop it in the oven. |
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| 6 servings |
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[1]
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4
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English muffins cut into bite sized pieces
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[2]
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2
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cups
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cooked cubed ham or turkey Kabalsa sausage
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[3]
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2
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cups
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cooked cut-up asparagus or broccoli
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[4]
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4
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ounces
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shredded Swiss cheese
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[5]
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4
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eggs beaten
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[6]
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1/4
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cup
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sour cream
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[7]
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1 1/4
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cups
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milk
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[8]
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2
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tablespoons
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grated onion
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[9]
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1
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tablespoon
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coarse ground mustard
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1. In a 2-quart baking dish sprayed with baking oil, spread half the muffin pieces. Then layer with ham, asparagus, and cheese. Then top with the remaining muffin pieces.
2. In a bowl, mix eggs and sour cream. Add together all the other ingredients and wisk. Pour this mixture over layers in the dish. Cover and refridgerate from 2 to 24 hours.
3. Bake uncovered at 325°F for 60-65 minutes. Allow it to stand for 10 minutes before serving.
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