Mother’s Day in Boston was beautiful. We couldn’t have asked for better weather. As I said, I prepared a brunch for my family. An easy option for eggs is to make a casserole. It can be prepared the night before, and just needs to be popped in the oven the next day. I found this great recipe from Cheat Day Cafe, but changed a couple ingredients. Everyone in my family really enjoyed this casserole, and I hope you do too!
Ham and Asparagus Breakfast Casserole
- 2 tbsp olive oil
- 1 bunch of fresh asparagus cut into small pieces
- 1 red bell pepper chopped
- 8 cups of cubed French bread
- 2 c ups shredded cheddar cheese
- 1 cup cubed ham
- 1/3 c.up honey
- 8 eggs
- 2 1/2 cups milk
- 1/2 tsp pepper
Heat olive oil in a pan over medium heat. Add asparagus and peppers and cook for 5 minutes.
Meanwhile, spray a glass 9×13 glass casserole pan with cooking spray.
Evenly spread the cubed french bread in the pan.
Next add the ham and 1 cup of the shredded cheese.
When the vegetable are done cooking, add those on top.
Add the egg mixture on top of everything in the casserole. Finish off by adding the remaining shredded cheese to the top.
Cover with foil and refrigerate overnight.
The next day about an hour before eating, bake the casserole at 350 degrees for 45 minutes uncovered until browned and puffy.