Overnight Asparagus Breakfast Casserole With Ham Recipes

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

HAM AND ASPARAGUS STRATA

Steps:

• Repeat the layer: Add another layer of cubed bread, ham, asparagus, Gruyere, and milk egg mixture. Press down on the mixture with your (clean) hands to help the bread soak up more of the milk mixture. At this point you can make up to a day ahead, cover and refrigerate until ready to cook.
• Bake: Cover with aluminum foil and place in the 350°F oven for 40 minutes. Remove the foil. Bake uncovered for an additional 20 to 30 minutes, until the egg mixture is set. Test by inserting a sharp knife into the center of the casserole. If the inside is still runny, it's not cooked through yet and needs more time in the oven. If the top starts to get too browned, you can cover again with aluminum foil. Remove from oven and let sit for 10 minutes before serving.

OVERNIGHT ASPARAGUS STRATA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

HAM AND ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

ASPARAGUS BREAKFAST CASSEROLE

Steps:

• Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
• Spread potatoes (still frozen is okay) in bottom of pan.
• Top with chopped onions, ham and asparagus.
• Salt and pepper slightly.
• Sprinkle 1 cup swiss cheese on top.
• At this point you can continue or casserole may be refrigerated overnight.
• Pour beaten eggs over hash browns & vegetables.
• Sprinkle with salt and pepper.
• Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
• Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.

OVERNIGHT ASPARAGUS BREAKFAST CASSEROLE WITH HAM

Steps:

• Rinse asparagus and snap off woody ends of the stems. Cut spears into 1-inch pieces.
• Melt butter in a skillet over medium heat. Add asparagus; cover and cook for 4 minutes, stirring frequently.
• Add onion and red pepper. Cook uncovered for 3-5 minutes, stirring frequently. Remove from heat and set aside.
• Place bread cubes in a 9x13-inch baking dish coated with non-stick cooking spray. Sprinkle evenly with chopped ham, spoon on the cooked vegetables, and top with 1 cup shredded Swiss cheese.
• In a large bowl, whisk together eggs, milk, basil, salt, and pepper. Pour evenly over bread mixture in baking dish.
• Cover and refrigerate 12-24 hours.
• Bake uncovered at 350℉ for 45-55 minutes, until set and golden brown.
• Sprinkle with remaining 1 cup shredded Swiss cheese. Bake for 5-10 minutes more, until cheese is melted.
• Allow to stand 10 minutes before serving.
• To break off the woody bottoms of the asparagus stems, just hold onto a spear of asparagus toward the bottom with both your hands. Bend the asparagus spear gently until it snaps. It will naturally snap apart at the best place to separate the woody end and tender tip. Or, just cut the spears with a knife, cutting where the green color fades if you'd prefer.
• If the asparagus is young and thin, you just need to trim off the very bottom of the spears -- no need to snap the spears because there's really no thick, woody part to them yet.
• I sometimes use a mixture of Swiss and Monterey Jack cheese, or a mixture of Swiss and mozzarella.
• It's important for this casserole to sit refrigerated for at least 12 hours. This allows the bread cubes to absorb the egg/milk mixture, and creates the casserole's fluffy texture when baked. I don't recommend short-cutting this step.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

ASPARAGUS BREAKFAST CASSEROLE

Steps:

• Spray 9x13 pan with non-stick cooking spray.
• In a medium skillet, melt butter over medium heat.
• Add steamed asparagus, red pepper and onion.
• Cook 3-5 minutes, stirring occasionally.
• In the prepared pan layer bread, ham, vegetables and 1 cup cheese.
• In a large bowl combine eggs, milk and seasonings.
• Pour evenly over bread mixture.
• Cover and refrigerate 12-24 hours.
• Bake uncovered at 350 degrees 45-55 minutes, until golden.
• Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts.
• Let cool 10-15 minutes before cutting.

ASPARAGUS, HAM AND EGG BAKE

Steps:

• 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.
• 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.
• Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
• 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.

HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Arrange English muffin halves in a single layer in the bottom of the baking dish.
• Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.

OVERNIGHT ASPARAGUS AND EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.