Asparagus Ham and Egg Bake
Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.
Ingredient
- 1 1/2 cups chopped cooked ham (1/2 lb)
- 1 lb fresh asparagus spears, cut into 1-inch pieces
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 1 medium onion, chopped (1/2 cup)
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup grated Parmesan cheese
- 12 eggs
- 1 1/4 cups milk
- 1 container (8 oz) sour cream
- 2 teaspoons lemon-pepper seasoning salt
- 2 teaspoons ground mustard
- 1 cup cornflake crumbs
- 2 tablespoons butter or margarine, melted
Direction
- 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.
